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Nadiya Hussain spiced parsnip cake  (web) (2)

Parsnip and orange spiced cake by Nadiya Hussain

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4 stars based on 1 ratings

“Now, before you say it – yes, there are parsnips in this cake. My parents love a good carrot cake, but when it’s the only thing they ask me to bake because they are not adventurous enough for much else . . . well, I had to change it up just for my own creative sanity. Carrots may give colour, but parsnips add a similar flavour and sweetness with a whole lot more fragrance, so this isn’t as bold and daring as it might sound from the title. It’s a moist and delicious cake, and an excellent alternative to carrot. You could also give this recipe a go with courgette or beetroot. They all add different things and work equally well.”

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

For the Sponge

  • 230g 8⅛ oz Self-raising white flour (we use Allinson)
  • 1tsp 1tsp Baking powder
  • 1tsp 1tsp Cinnamon ground
  • 1tsp 1tsp Nutmeg (ground)
  • 2tsp 2tsp Mixed spice ground
  • 200g 7⅛ oz White caster sugar (we use Silver Spoon)
  • 100g 3½ oz Walnuts chopped, plus extra for topping
  • 3 3 Egg(s) (free range) medium size
  • 150ml 5⅛ fl oz Oil sun flower oil
  • 500g 17⅝ oz Parsnip(s) peeled, ends trimmed and coarsely grated
  • 2 2 Orange zest 2 oranges worth, plus extra for decoration

For the Frosting

  • 50g 1⅞ oz Butter (unsalted) softened
  • 200g 7⅛ oz Cream cheese full fat
  • 150g 5⅜ oz Icing sugar (we use Silver Spoon)
  • 1 1 Orange zest use 1 orange worth

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    To make the cake: Preheat the oven to 180°C/fan 160°C. Grease and line the base of two 20.5cm sandwich tins with baking paper.

  2. Classic mode Step 2

    In a large bowl sift together the flour, baking powder, cinnamon, nutmeg and mixed spice. Add the caster sugar and chopped walnuts, mix through with a wooden spoon, and set aside.

    Ingredients for this step

    • 230g 8⅛ oz Self-raising white flour (we use Allinson)
    • 1tsp 1tsp Baking powder
    • 1tsp 1tsp Cinnamon ground
    • ½tsp .5tsp Nutmeg (ground)
    • 2tsp 2tsp Mixed spice ground
    • 200g 7⅛ oz White caster sugar (we use Silver Spoon)
    • 100g 3½ oz Walnuts chopped, plus extra for topping
  3. Classic mode Step 3

    Put the eggs and sunflower oil in a different bowl, and beat for a few minutes. Now mix all the dry ingredients into the egg and oil mixture, along with the grated parsnips and orange zest. Mix everything together until you have a thick batter; about 2 minutes.

    Ingredients for this step

    • 3 3 Egg(s) (free range) medium size
    • 150g 5⅜ oz Sunflower oil
    • 500g 17⅝ oz Parsnip(s) peeled, ends trimmed and coarsely grated
    • 2 2 Orange zest use 1 orange worth
  4. Classic mode Step 4

    Divide the mixture between the two cake tins, and level it off using a spatula. Bake for 25–30 minutes. The cakes should be golden, and a skewer inserted into the centre should come out clean.

    Leave the cakes in the tins for 10 minutes, then turn out on to a wire rack and peel off the baking paper. Leave to cool completely.

  5. Classic mode Step 5

    To make the frosting: In a bowl, beat the butter with a wooden spoon then add the cream cheese and icing sugar. Beat until it all comes together, but be careful not to overdo it, or the frosting will become runny.

     

    Leave the frosting in the fridge until you need it, if your kitchen is really warm.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted) softened
    • 200g 7⅛ oz Cream cheese full fat
    • 150g 5⅜ oz Icing sugar (we use Silver Spoon)
  6. Classic mode Step 6

    Leave the frosting in the fridge until you need it, if your kitchen is really warm.

    Take your cooled cakes and sandwich them together using the frosting. Top the cake with lashings of frosting and sprinkle with walnuts, and some extra orange zest.

    Ingredients for this step