Parsnip & orange chocolate cake

This impressive centrepiece will have guests begging for the recipe. The parsnips help keep the cake moist.

SERVES 10 PREP 45min, plus cooling and chilling COOK about 1hr

FOR THE CAKE

• 175g (6oz) unsalted butter, softened, plus extra for greasing

• 100g (31/2oz) white chocolate, chopped

• 175g (6oz) caster sugar

• 300g (11oz) plain flour

• 2tsp baking powder

• 4 medium eggs, beaten

• Finely grated zest and juice of 1/2 large orange

• 200g (7oz) parsnips, peeled and grated

FOR THE DECORATION

• 175g (6oz) white chocolate, chopped

FOR THE ICING

• 150g (5oz) butter, softened

• 250g (9oz) icing sugar

• Finely grated zest and juice of 1/2 large orange, keep separate

1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) round cake tin with baking parchment.

2 For the cake, melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool for 15min.

3 In a freestanding mixer or large bowl using a handheld electric whisk, beat butter and sugar until light and fluffy – about 5min. Sift flour and baking powder into a separate bowl. Set aside.

4 With the motor running, gradually add eggs to the butter mixture. Fold in remaining flour mix, orange zest and juice, parsnips and the melted chocolate.

5 Scrape cake mixture into

tin, level and bake for 55min or until a skewer inserted in the centre comes out clean. Cool for 10min in the tin before removing and cooling completely on a wire rack.

6 For the decoration, line a large baking sheet with baking parchment. Melt the white chocolate as before. Spread chocolate on to the lined sheet in two rectangles roughly 35.5 x 7.5cm (14¼ x 3in). Chill for 10min.

7 Using a large, nonserrated knife, trim the edges of rectangles to neaten, then cut in parallel lines to make strips about 3cm (1¼n) wide (if too much chocolate sticks to the knife, chill sheet for a further 2min). Trim one end of each strip at an angle, then chill until solid.

8 In the freestanding mixer or using a handheld electric whisk, beat butter until completely smooth. Sift in icing sugar and add orange zest. Beat until smooth. Add enough orange juice to get an icing that has a good spreading consistency – about 1tbsp. Set aside.

9 To assemble, split cake in half horizontally and spread just under half the filling over the top of the base. Top with the second half of the cake, then spread most of the rest of the filling over the top in a neat, even layer.

10 Use remaining filling to spread a scant covering over the side of the cake (to act as glue). Stick chocolate shards on to the side, overlapping slightly. Serve cake in slices.

PER SERVING: CALS 712; FAT 38G; SAT FAT 23G; CARBS 83G