Orange, Parsnip and Ginger Cake

Cakes

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

  1. Preheat the oven to 180c. Grease and line two 8 inch cake tins.
  2. 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.
  3. 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.
  4. While the cakes are cooling, make the ginger mascarpone. To do this simply whisk together all the ingredients until smooth.
  5. 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!

5 Minutes with Bake Off Champion Nadiya Hussain

Cakes, Cooking, Reviews

Since winning the Great British Bake Off last year, mother of three Nadiya Hussain has ran with her mantra of ‘I can and I will’ by taking on numerous projects; from documentary making and recipe book writing to royal baking and countless television appearances, it seems Nadiya’s future in the food industry is bright. Last month, the reigning Bake Off champ kindly took 5 minutes out of her hectic schedule to chat food, the Queen and instant fame with myself and fellow food blogger Hannah Bond (A Bond Girl’s Food Diary  ) …right after she humoured us with some fan girl photos.

So, it’s been a year since Bake Off- what’s the most exciting project you’ve worked on since? It’s a tough one but I think I would have to choose baking the Queen’s 90th birthday cake- that’s a moment in history and I can’t believe I got to do it – I still have to pinch myself!

How did you manage to get that commission? I was on a shoot and my agent called and told me- I was sure she’d got it wrong- as if they’d want me and not a professional… when I realised it was true I was a bit like, can I say no?! Of course I didn’t but it was a lot of pressure at first- it’s a big deal!

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(Photo Credit: Telegraph Online)

You’ve spoken about struggling with confidence- do you think winning Bake Off helped you overcome that? Not the winning, but the process. Doing things I was unsure of or uncomfortable with on my own without my children or husband made me realise I don’t have to be a nervous or anxious person.

Were you prepared for the instant fame Bake Off gave you? No, I honestly thought I would fly under the radar and go back to normal life… being in the spotlight is a new world and it’s not something I have ever experienced- I try to just take it in my stride and enjoy it because you never know when it’s going to end.

Did Mary Berry give you any long lasting advice after Bake Off? She just told me to look after my family- she is such a family orientated person and I think we had that in common… she’s a bit like that Grandma you want to adopt!

Some less serious questions now… what is your desert island dish? Marmite! Marmite crisps.. I can eat six packets in one go.

Dream dinner party guest? David Attenborough. Every time.

Favourite cuisine? Vietnamese- it’s so fresh.

Two kitchen essentials? The perfect spatula and my stand mixer.

Mary or Paul? I’m not answering that!

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( Just fan-girling…)

Many thanks to Nadiya for chatting with us and sharing her thoughts on a very exciting year- look out for her BBC documentary series The Chronicles of Nadiya which traces her Bangladeshi roots and food heritage and pick up her book Nadiya’s Kitchen now.