Sunday, 28 February 2010

Parsnip and walnut cake with citrus icing

Parsnip and walnut cake
175 g  plain flour
5 g baking powder
5 g bicarbonate of soda
5 g ground cinnamon
pinch of salt
175 ml sunflower oil
175 g caster sugar
3 large eggs
175 g grated raw parsnip
60 g chopped walnuts
80 g sultanas
zest of one lemon

Sieve the flour, baking powder, bicarbonate of soda, cinnamon and salt together.
Place the oil and sugar in a large bowl, beat with an electric whisk then add the eggs one at a time until all are combined.
Fold in the dry ingredients, then the parsnip, the walnuts, the sultanas and the lemon zest.
Grease and flour a 25 cm diameter cake tin, pour in the mixture and cook in the over at 180C / gas mark 4 for 45 minutes, then reduce the temperature to 170C / gas mark 3 and cook for another 20 minutes.
It may be necessary to cover the tin with baking paper if it appears to be cooking too fast
Remove the cake from the oven and let it cool for 5 minutes in the tin, then remove from the tin and allow to cool on a wire rack.

Citrus icing
100 g unsalted butter at room temperature
175 g icing sugar
zest of 1 lemon
zest of 1 orange
juice of half a lemon
25 ml milk

Place the butter and icing sugar in a bowl and cream together, then add the zests and lemon juice.
Add the milk until you achieve a spreadable consistency, then spread evenly over the cooled parsnip and walnut cake.

Modified 29 November 2013