Parsnip and ginger cake with ginger buttercream - recipe
-
Prepare
-
Serves
8 -
Cook
-
Skill
Easy
Ingredients
- 250 g Self-raising white flour
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1 tsp Salt
- 1 tsp Ginger (ground)
- 125 g Unrefined golden caster sugar
- 125 g Unrefined light muscovado sugar
- 2 Stem ginger balls
- 3 Egg(s) (free range) large
- 200 g Parsnip(s) finely grated
- 1½ tsp Vanilla bean paste
- 125 g Butter (salted) melted and slightly cooled
For the icing
- 300 g Unrefined golden icing sugar
- 150 g Butter (salted) at room temperature
- 3 tbsp Stem ginger syrup
Find similar in:
-
1
Preheat the oven to 180C (fan 160C, gas mark 4) and grease and base line 2 x 20cm Victoria sponge cake tins.
-
2
Sift the flour into a bowl, stir through the baking powder, bicarbonate, salt, ground ginger and sugars. Stir through the stem ginger to coat in the flour mixture.
For this step you'll need:
- 250g Self-raising white flour
- 1tsp Baking powder
- 1tsp Bicarbonate of soda
- 1tsp Salt
- 1tsp Ginger (ground)
- 125g Unrefined golden caster sugar
- 3 tbsp Stem ginger syrup
-
3
In another bowl mix together the eggs, parsnips, extract and butter. Pour onto the flour mixture and fold in well but don’t over mix.
For this step you'll need:
- 3 Egg(s) (free range) large
- 200g Parsnip(s) finely grated
- 150g Butter (salted) at room temperature
-
4
Divide equally between the tins and spread out evenly to the sides. Bake in the preheated oven for 25 minutes until springy to the touch and coming away from the tins. Leave in the tins for a few minutes before turning out onto a cooling rack and cool.
-
5
Meanwhile make the icing by beating together the icing sugar, butter and ginger syrup until light and fluffy. Ice the top of one cake with half of the icing, then top with the other cake and finish using the remaining icing. Dust with icing sugar.
For this step you'll need:
- 300g Unrefined golden icing sugar
- 150g Butter (salted) at room temperature
- 3 tbsp Stem ginger syrup