Recipe by Nadia Lim
Serves 10 / Prep time: 35 mins / Cook time: 40-45 mins
Nadia says: If you like carrot cake, then you’ll love this, however I reckon it’s even better than carrot cake as parsnips have this slight creaminess to them – just be sure to avoid grating too much of the tough inner core and use the surrounding creamy white flesh instead. It’s a good cake to make in autumn and winter when parsnips are young and tender with creamy flesh, and pears are in season too. Feel free to swap out the pear for apple, and the parsnip for carrot.
Ingredients
1 large or 2 medium ripe pears, peeled
1 large or 2 medium parsnips, peeled
225 grams wholemeal flour
1 teaspoon baking powder
1½ teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
¾ cup desiccated coconut or ground almonds
3 large free-range eggs*
1 cup neutral-flavoured oil (e.g. grapeseed)
1 cup golden syrup
Zest of 1 lemon or orange + 2 tablespoons juice
1 tablespoon finely grated fresh ginger
¾ cup chopped walnuts
Icing
50g unsalted butter, softened
125g softened cream cheese
2-3 tablespoons golden syrup
1 tablespoon brown sugar
½ teaspoon vanilla bean paste or extract
Method
Preheat oven to 180ºC regular bake. Grease and line a 23cm round spring-form cake tin with baking paper.
Grate pears and parsnips, directly onto a clean tea towel, until you have approximately 1½ cups of each. Wring tea towel gently to squeeze out excess moisture.
Sift flour, baking powder, baking soda, spices and salt into a large bowl. Stir in coconut or ground almonds.
In a separate large bowl, whisk eggs, oil, golden syrup, orange/lemon zest and juice and fresh ginger together. Stir in grated pear and parsnip and walnuts. Make a well in the flour and pour in wet mixture. Fold together with a large metal spoon until just combined (do not overmix), then pour into prepared tin and bake for 40-45 minutes or until the cake springs back when lightly pressed in the centre.
Allow to cool in the tin for about 10 minutes before removing to a wire rack to cool. Ice once cooled.
Icing: Beat all ingredients together in a mixing bowl until smooth, thick and creamy. Spread cream cheese icing all over the cake. Garnish with candied walnuts (see below, if desired).
Candied maple walnuts: Toast a handful of walnuts in a dry (no oil) fry pan on low to medium heat for a few minutes, then pour in 3 tablespoons maple syrup. Let it bubble, then turn off the heat and toss the walnuts in the maple glaze. Leave to cool completely (and go crunchy) before using.
Cook’s note: *To make vegan/egg-free, use flax eggs in place of eggs (mix 1 tablespoon ground flaxseed with 2 ½ tablespoons water for every flax egg).
