Parsnip and lemon cake with flaked almonds and lemon curdIn Season 50

Recipe: Parsnip and Lemon Cakes

17 Feb 2016

A dessert packed with natural sweetness

For a natural source of sweetness, add more parsnips and less sugar to this recipe 
1 cup all-purpose flour
½ tsp salt 
1 tsp baking powder
1 tsp bicarbonate of soda 
1 cup ground almonds
170ml vegetable oil 
¾ cup sugar
2 large eggs
1 tbsp vanilla essence
2 tsp fresh ginger, grated
350g parsnips, grated 
The zest of 1 lemon
1 tbsp lemon juice
1 tbsp poppy seeds 
100g butter 
2 cups icing sugar, sifted 
3 tbsp plain cream cheese
½ cup ready-made lemon curd
¼ cup flaked almonds, toasted
Fresh mint, to garnish
1 Preheat the oven to 180C. 
2. Line two 15cm loose-bottom cake tins with baking paper.
3. To make the cake, sift together the flour, salt, baking powder and bicarbonate of soda and mix in ground almonds.
4. In a separate bowl, mix together the remaining cake ingredients. Fold this mixture into the flour mixture.
5. Divide the mixture between the cake tins and bake until a skewer inserted in the centre comes out clean, about 40 minutes.
6. Let the cakes cool for 10 minutes in the tin before turning it them on a rack. Allow to cool completely.
7. To make the icing, beat the butter until pale and creamy. Whisk in the icing sugar until well combined. Gently whisk in the cream cheese (do not over-mix as it may split) and lastly the lemon curd.
8. Sandwich the cakes together with icing and ice the top. Decorate with the flaked almonds and mint

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