Parsnip & coffee cake
150g parsnips, trimmed and chopped
200g unsalted butter, softened, plus extra for greasing
200g soft brown sugar
1 tbsp vanilla bean paste
100g raisins, chopped
1 tsp baking powder
200g plain flour 50g oats 60ml espresso or strong coffee
150g butter 400g icing sugar
75g cream cheese
1 tsp ground coffee, for dusting
2 x 20cm round cake tins baking paper
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the cake tins with baking paper. Place the parsnips in a large saucepan and cover with cold water. Bring to the boil, then simmer for 15 mins until very soft. Drain, then mash the parsnips and allow to cool.
In a large bowl, cream the unsalted butter and soft brown sugar together for 2-3 mins until soft and creamy, then beat in the eggs, one at a time. Mix in the vanilla bean paste, parsnip mash, raisins, baking powder, plain flour and oats until completely integrated. Stir in the espresso.
Transfer the mixture to the prepared tins and bake for 20-25 mins until an inserted metal skewer comes out clean. Allow to cool completely.
In a mixing bowl, whisk the 150g of butter, then whisk in the icing sugar gradually. Whisk for 2-3 mins until thick and creamy. Stir in the cream cheese. Remove the cakes from the tins and baking paper, then place one on a serving plate. Spread half of the cream cheese mixture over the cake on the plate, then top with the other cake. Spread the remaining cream cheese mixture over the top of the cake, then dust with the ground coffee, and serve.