Zingy, thanks to the ginger; tart, thanks to the Bramley apple; and wholesome, thanks to the parsnip, this cake is an autumnal alternative to the classic carrot cake we all know and love.
Makes enough for eight
What you'll need
For the cake
- 8-inch baking tin
- 245g parsnips, peeled
- 1 bramley apple
- 245g self-raising flour
- 245g soft dark brown sugar
- 3 large eggs
- 185g light olive oil
- 1 tsp ground ginger
- 1 tsp mixed spice
For the icing
- 350g cream cheese
- 2 balls stem ginger, grated
- 100g icing sugar
For the garnish
- Dried apple
- Stem ginger
- Pumpkin seeds
What to do
- Preheat the oven to 160°C, and line an eight-inch baking tin with parchment paper.
- Grate the parsnip and apple. Mix all the ingredients in a bowl until well combined.
- Pour the mixture into the tin and bake for around an hour, until golden brown. Set aside and allow to cool before icing.
- To make the icing, mix the ingredients until smooth, then spread over the top of the cake. Garnish with dried apple, more grated stem ginger, and pumpkin seeds.