Makes 20 squares
INGREDIENTS:
250g self-raising flour
2 tsp baking powder
2 tsp mixed spice
175g unsalted butter
100ml maple syrup
3 eggs
250g parsnips, peeled and grated
50g hazelnuts, roughly chopped
Zest and juice of 1 orange
For the maple frosting
300g cream cheese
3 tbsp maple syrup
For the topping
1 tbsp hazelnuts, chopped
Zest of 1 orange
METHOD:
- Preheat the oven to 180oC (fan) and line a traybake pan (33cm x 23cm).
- Melt the butter and maple syrup in a pan over a gentle heat, then cool slightly. Whisk the eggs into the mixture, and sieve in the flour, baking powder and mixed spice. Stir in the parsnips, chopped hazelnuts, orange zest and juice.
- Pour the cake mixture into the prepared traybake pan, smooth the surface and bake in the oven for 35 minutes, or until a skewer inserted into the middle comes out clean.
- Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.
- Make the maple frosting by whisking together the cream cheese and maple syrup. Spread the maple frosting over the cooled cake and sprinkle the chopped hazelnuts, and zest of orange on top.
