Pear, parsnip and ginger cake
Prep time: 30 minsTotal time: 
Pear, parsnip and ginger cake
Root veg cakes have texture and an earthy flavour which balances the sweetness. Carrots are often used, but beetroot, parsnips and so on have the same great texture
Prep time: 30 minsTotal time: 
Lily Vanilli
Lily Vanilli
Ingredients
- unsalted butter, for greasing
- 125g peeled and cored pears, grated
- 125g peeled and cored parsnips, grated
- 100g raisins
- 20g fresh ginger, peeled and finely grated
- zest and juice of 1 lemon
- 150g white or wholemeal spelt flour, sifted
- ¾ tsp freshly grated nutmeg, to taste
- 1 tsp baking powder
- 150g ground almonds
- 3 medium eggs
- 150g light brown soft sugar, plus extra for topping
- 125ml olive oil, plus extra for greasing
For the pear crisps (optional)
- 1 tbsp caster sugar
- juice of ½ lemon
- 1 large reasonably firm pear, cored and finely sliced
For the cream cheese frosting
- 125g unsalted butter, softened
- 200g firm full-fat soft cheese, drained of any liquid
- 250g icing sugar, sifted
- 1 tsp vanilla extract
Step by step
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Preheat the oven to 130°C, fan 110°C, gas ½. Grease a 23cm round cake tin with butter and line with baking paper.
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Make the pear crisps, if using. Bring 120ml water to the boil in a heavy-bottomed pan with the sugar and lemon juice. Turn off the heat and stir until the sugar has dissolved. Dip the pear slices into the sugar water, transfer to a lined baking tray, and bake for 1-1½ hours, or until dried out but not brown. They will continue to harden as they cool.
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Turn the oven up to 200°C, fan 180°C, gas 6. Use kitchen paper to soak up any excess moisture from the grated fruit and veg, then put them into a bowl with the raisins, ginger and lemon zest and juice. Stir to combine. In a separate bowl, whisk together the flour, nutmeg, baking powder and ground almonds. Set aside.
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In another large bowl, beat the eggs and sugar until very light and airy – about 5 minutes on high speed – then add the oil, beating to incorporate. Beat for another 2 minutes before folding in the flour mixture, then the pear and parsnip mixture. Spoon into the prepared cake tin and level out to the edges. Bake for 30 minutes, or until risen and a cocktail stick inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
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Meanwhile, make the frosting. In a bowl, beat the butter for 2 minutes, then add the soft cheese and beat for another 2 minutes. Add the icing sugar and vanilla and beat for a final 2 minutes, until smooth and combined. You can add a further 50-100g of icing sugar for a firmer frosting if desired, or you can pop it in the fridge and re-beat it if it’s too soft. Spread the frosting over the top of the cooled cake, then top with the pear crisps, if using.
