Spiced parsnip cake

THIS is a great alternative if you don’t like traditional Christmas fruit cakes made with marzipan. With warming ginger undertones, this cake is perfect after a cold winter walk.

FOR THE CAKE

● 6 eggs

● 360g (12½oz) rapeseed oil

● 180ml (6½fl oz) full-fat milk

● 600g (21oz) soft light brown sugar

● 300g (10½oz) strong wholemeal flour

● 300g (10½oz) self-raising flour

● ½ tsp salt

● 2 tsp baking powder

● 1½ tsp bicarbonate of soda

● 3 tbsp ground ginger

● 750g (1½lb) parsnip, grated

● 65g (2oz) crystalised ginger, chopped into small pieces

● 100g (3½oz) pecan pieces

FOR THE BUTTERCREAM

● 600g (21oz) unsalted butter

● 1.8kg (4lb) icing sugar

● 180ml (6½fl oz) whole milk

● 1 tsp vanilla paste

PREHEAT oven to 160C (325F, gas 3), then grease and line four 23cm (9in) cake tins.

Put the eggs, oil, milk and sugar in a mixing bowl and beat for three minutes. The mixture should look foamy.

Put the strong wholemeal flour in a large bowl and sift in the self-raising flour. Add the salt, baking power, bicarbonate of soda and ground ginger. Add the dry ingredients to the foamy egg mixture and mix for one minute, on a slow speed. Add the grated parsnip, crystallised ginger and pecan pieces and mix until combined.

Divide between the tins and bake for 40 to 50 minutes, until an inserted skewer comes out clean. Set aside to cool.

Meanwhile, prepare the buttercream by beating the butter until it is nice and creamy. Add half of the icing sugar and beat together. Add the remaining icing sugar and vanilla paste and beat. Pour the milk in slowly and continue to beat until you have a fluffy buttercream.

Once the sponges have fully cooled, stack them one on top of each other, applying a layer of buttercream between each one.

Ice the top and sides of the cake and leave in the fridge to set. Cover with one more layer of buttercream, using a palette knife to achieve a nice, smooth texture. Decorate using seasonal fruit, flowers and herbs.