Spiced parsnip and carrot cake recipe

Name: Spiced parsnip and carrot cake recipe
Total time: 85 min
Ingredients: 5 medium eggs, separated; 125g soft salted butter, plus extra to grease; 2 tsp baking powder - use gluten free if required; 1 tbsp ground cinnamon; 1 tsp ground cardamom (from about 30 pods); 1 tsp ground turmeric; 1 tsp ground ginger; 1 tsp ground allspice, nutmeg or cloves; 75g rolled oats, blitzed briefly to make a flour, or buckwheat flour if required for gluten free; 125g ground almonds; 50g walnuts or pecans, roughly chopped; 80g dried fruit mix (such as sultanas, currants, raisins, chopped dates); 2 tbsp milk; 200g carrots (2 medium carrots), coarsely grated and squeezed firmly to get rid of excess water; 100g parsnips (1 medium parsnip), coarsely grated and squeezed firmly to get rid of excess water; 2 tsp vanilla extract; 5 tbsp maple syrup; 250g full-fat soft cheese or thick-set yogurt (strain excess liquid overnight), at room temperature; 100g soft unsalted butter; 1 tsp vanilla extract; 2 tsp very finely grated fresh ginger; 2-3 tbsp maple syrup; 1 small orange or lemon, finely zested; 50g walnuts, pecans or any other nuts; 2 tbsp maple syrup

www.sainsburysmagazine.co.uk

Melissa Hemsley shares her recipe for parsnip and carrot cake with ginger and walnut icing. This cake can easily be made gluten free by using gluten-free baking

View full recipe on www.sainsburysmagazine.co.uk

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Ingredients

5 medium eggs, separated
125g soft salted butter, plus extra to grease
2 tsp baking powder - use gluten free if required
1 tbsp ground cinnamon
1 tsp ground cardamom (from about 30 pods)
1 tsp ground turmeric
1 tsp ground ginger
1 tsp ground allspice, nutmeg or cloves
75g rolled oats, blitzed briefly to make a flour, or buckwheat flour if required for gluten free
125g ground almonds
50g walnuts or pecans, roughly chopped
80g dried fruit mix (such as sultanas, currants, raisins, chopped dates)
2 tbsp milk
200g carrots (2 medium carrots), coarsely grated and squeezed firmly to get rid of excess water
100g parsnips (1 medium parsnip), coarsely grated and squeezed firmly to get rid of excess water
2 tsp vanilla extract
5 tbsp maple syrup
250g full-fat soft cheese or thick-set yogurt (strain excess liquid overnight), at room temperature
100g soft unsalted butter
1 tsp vanilla extract
2 tsp very finely grated fresh ginger
2-3 tbsp maple syrup
1 small orange or lemon, finely zested
50g walnuts, pecans or any other nuts
2 tbsp maple syrup