Parsnip & Ginger Cake with Ginger Buttercream

  • Total Time

    50m
    • Prep Time

      25m
    • Bake Time

      25m
  • Serves

    8


This zesty cake has just the right amount of spiciness to create a wonderfully different dessert.

Method

  1. Preheat the oven to 180C (fan 160C, gas mark 4) and grease and base line 2 x 20cm Victoria sponge cake tins.

  2. Sift the flour into a bowl, stir through the baking powder, bicarbonate, salt, ground ginger and sugars. Stir through the stem ginger to coat in the flour mixture.

  3. In another bowl mix together the eggs, parsnips, extract and butter. Pour onto the flour mixture and fold in well but don’t over mix.

  4. Divide equally between the tins and spread out evenly to the sides.  Bake in the preheated oven for 25 minutes until springy to the touch and coming away from the tins. Leave in the tins for a few minutes before turning out onto a cooling rack and cool.

  5. Meanwhile make the icing by beating together the icing sugar, butter and ginger syrup until light and fluffy. Ice the top of one cake with half of the icing, then top with the other cake and finish using the remaining icing. Dust with icing sugar.

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Reviews

  1. 5 star rating

    Amazing cake. Made by my wonderful 11 year old daughter for hard working NHS staff, they loved it ! She is vegan, so switched the egg for 'flaxseed egg'. Worked brilliantly.
    Will be making again soon, very soon. Yum !

  2. 4 star rating

    Yummy cake! ! I reduced the sugar to 100g of each instead of 125g and the cake turned out just fine. I also halved the amount of icing - again, perfectly ok. I’d recommend the addition of chopped stem ginger pieces on top as decoration.

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