Parsnip and Walnut Cake
If you like carrot cake, you'll love this recipe!
Ingredients:
For the sponge:
1 and ¼ cups of sunflower or olive oil
1 and ½ cups of chopped walnuts divided into 3 parts
4 large eggs
3 cups of peeled and grated parsnips
1 teaspoon of good quality vanilla
2 cups of castor sugar
2 cups of Self Raising flour
2 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of nutmeg
For the icing:
1 and ½ cups of unsalted butter
3 cups of icing sugar
1 teaspoon of good quality vanilla
1 teaspoon of salted caramel essence
Method:
Grease and line two 20.5cm sandwich tins and pre-heat the oven to 160C / gas mark 4 (if using a fan oven heat to 180C)
Sponge:
Beat the eggs well and add to oil and vanilla then add sugar. Beat hard until all combined.
Sift flour, baking powder, salt, cinnamon, nutmeg and add parsnips and 1/3 of the walnuts.
Add egg mixture and stir mixture until all ingredients combined.
Bake for 30 – 35 mins until sponge springs back when touched.
Leave cakes in tins for 5 minutes then turn onto a wire rack and peel of lining paper. Allow to cool.
Icing:
In a bowl beat the butter with a wooden spoon until soft. Add vanilla and salted caramel and beat until combined.