Parsnip and ginger traybake

Parsnip and ginger traybake

By
From
Lucy's Bakes
Makes
12 squares
Prep
15 mins
Cooking time
30 mins
Photographer
Jacqui Melville

I am always looking for great flavour combinations and I think that the parsnip and ginger here is a real winner, made that bit more interesting with the addition of a little coconut. Make sure you weigh the parsnip after grating and use the fine side of the grater. If the pieces are too large, they won’t cook in time. The honey buttercream is to die for!

Ingredients

Quantity Ingredient

For the cake

Quantity Ingredient
200g plain flour
10g baking powder
125g plain yoghurt
120g caster sugar
75g desiccated coconut
2 eggs
175g parsnip, grated
10g ground ginger
120g butter, melted
50g clear honey

For the buttercream

Quantity Ingredient
150g butter, at room temperature
200g icing sugar, sifted
50g clear honey
a little bit crystallised ginger, chopped, to decorate

Method

  1. Preheat the oven to 180°C. Line a 20 cm square baking tin with baking paper.
  2. Put all the cake ingredients into a mixing bowl and mix with a wooden spoon or a hand whisk until well blended.
  3. Transfer the mixture to the prepared tin and bake for 30–35 minutes or until risen, browned and springy to the touch.
  4. Allow to cool in the tin as this is a moist cake.
  5. Meanwhile, make the buttercream. Mix the butter and icing sugar together until smooth then add the honey a little at a time or it will curdle, beating well after each addition. Spread or pipe the buttercream over the cake when it is completely cold then scatter the top with a little chopped crystallised ginger.
  6. Cut into squares to serve. Store the remainder in an airtight container for up to a week or so.

Note

  • This recipe is vegetarian and nut-free.

Tip

  • Although I’ve included this as a traybake, you can also cook it in a 20 cm round cake tin or, even two sandwich tins and sandwich it together with the buttercream.

What the the testers say

  • HELEN WOOLDRIDGE AND LYNSEY JONES – ‘An unusual sounding cake that got our chalet guests talking and they were very pleasantly surprised on tasting it. The honey butter icing was lovely, subtle and different but went with the other flavours really well.’

    FI GALLAGHER AND OLLIE EVANS – ‘Our favourite – we love unusual-sounding cakes but even though the idea seemed new, the overall tastes were clean and classic.’

    CLAIRE VAN DIJK – ‘I have made this many times now and it works every time – the honey buttercream is a triumph and I use it on other cakes, especially a lemon cake.’
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