Christmas Spiced Parsnip Cake

Christmas Spiced Parsnip Cake with an orange and hazelnut cream cheese frosting

Makes 1 cake, serves 10

INGREDIENTS:

250g plain flour

2 tsp baking powder

1 tsp cinnamon

1 tsp ground ginger

3 eggs

230ml milk

1 orange, zest and 2 tbsp juice

180ml sunflower oil, plus extra for greasing

260g light brown soft sugar

220g parsnips (about 3), peeled and grated

155g desiccated coconut

100g raisins

For the orange and hazelnut cream cheese frosting

340g tub soft cheese

30g icing sugar, sifted

1 orange, juice and zest

125 g roasted hazelnuts, roughly chopped

METHOD:

1. Preheat the oven to 200˚C, gas mark 6. Grease and line a 23cm loose-based, deep round cake tin.

2. In a bowl, sift together the flour, baking powder, and spices and. In another bowl, whisk together the eggs, milk, orange zest and juice, oil and sugar. Tip in the flour mixture, grated parsnip, desiccated coconut and raisins; and mix together to thoroughly combine.

3. Pour the cake mixture into the prepared tin, cover with foil and bake for 30 minutes, then remove the foil and bake for a further 25-35 minutes, until the cake is firm to the touch and a skewer inserted into the centre comes out mostly clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack.

While the cake is baking make the frosting. Beat the soft cheese in a bowl until soft. Gently fold in the icing sugar, zest and juice of the orange. Be careful not to over mix as the cheese will become too soft. Cover and chill.

4. Once the cake is completely cool, spread the chilled icing over the top and sprinkle with the chopped hazelnuts.