Don’t be put off by the inclusion of parsnips in this recipe; they’re deliciously sweet root vegetables which work in the same way as carrots when baked alongside nuts, sugar and spice. I’ve filled and topped this cake with refreshing ginger mascarpone which acts as the perfect contrast to the spiced walnut, parsnip and orange sponge.
Ingredients
For the cake:
- 4 eggs
- 200g caster sugar
- 50g light brown soft sugar
- 300ml sunflower oil
- 225g plain flour
- 2tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- large pinch salt
- 2tsp ground ginger
- 1tsp cinnamon
- 1/2 grated nutmeg (fresh)
- 450g grated parsnip
- 100g sultanas
- zest 2 oranges
- 175g chopped walnuts
For the ginger mascarpone:
- 450g mascarpone
- 3tbsp ginger syrup
- 2-3tbsp icing sugar
- 100ml double cream
For decoration:
- 3 stem ginger balls, diced
- 50g chopped and toasted walnuts
- a little caramel sauce (optional)
Method
- Preheat the oven to 180c. Grease and line two 8 inch cake tins.
- Place the eggs, sugars and oil in a large bowl (or bowl of a stand mixer) and beat until pale and thick. Stir together the plain flour, baking powder, bicarbonate of soda, salt, ginger, cinnamon and nutmeg in another bowl then add to the egg mixture and beat briefly to throughly combine. Stir in the grated parsnip, sultanas, orange zest and walnuts.
- Split the cake batter evenly between the two prepared tins and level off. Bake for 45-55 minutes or until a skewer comes out clean when inserted. Once baked, leave the cakes to cool in the tins.
- While the cakes are cooling, make the ginger mascarpone. To do this simply whisk together all the ingredients until smooth.
- To assemble the cake spread a generous layer of ginger mascarpone over the first sponge, sandwich on the second then spread over the remaining mascarpone. Top with stem ginger pieces, chopped walnuts and caramel sauce, if you like.
Enjoy!
tassybakes 