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Parsnip Pear Cake
This spiced layer cake combines grated parsnip and chopped pears for an incredibly moist and flavorful dessert. The unexpected pairing of sweet root vegetables and fresh fruit creates a tender crumb, while a hint of fresh rosemary adds a subtle herbal note. A rich cinnamon buttercream frosting ties the whole dish together. It is a perfect choice for an autumn afternoon tea or a cozy weekend treat.
Ingredients
- 320 g (11 oz) unsalted butter, melted and cooled
- 320 g (11 oz) soft light brown sugar
- 4 eggs
- 320 g (11 oz) plain (all-purpose) flour
- 2 teaspoons bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon Pinch of salt
- 100 g (3½ oz) peeled and grated parsnip
- 200 g (7 oz) peeled and chopped pears
- ½ tablespoon finely chopped rosemary, and sprigs to decorate
- 125 g (4½ oz) unsalted butter
- 200 g (7 oz) icing (confectioners’) sugar
- 2 teaspoons ground cinnamon
- 50 ml (1½ fl oz) thick (double/heavy) cream
Instructions
- 1Prepare two 15 cm (6 inch) round cake tins for baking.
- 2Set up a stand mixer or a handheld electric mixer for the batter and frosting.
- 3Plan for a baking time of 40 to 50 minutes.
- 4Allocate 20 minutes for assembling and decorating the cake.
- 5Preheat the oven to 170°C (335°F), then grease and line the prepared cake tins.
- 6Beat the butter, sugar, and eggs together using the mixer for 2 minutes until the mixture is pale and fully combined.
- 7Sift the flour, bicarbonate of soda, and salt into a clean bowl. Fold this dry mixture into the beaten butter mixture by hand.
- 8Fold the grated parsnip, chopped pear, and chopped rosemary into the batter. Divide the batter evenly between the two tins and bake for 40 to 50 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
- 9Beat the remaining butter for 3 to 4 minutes until pale and creamy. Add the icing sugar, cinnamon, and cream, mixing until completely smooth.
- 10Trim the domed tops off the cooled cakes to level them, then slice each cake horizontally to create four even layers. Place the first layer on a serving plate and spread or pipe a portion of the buttercream over it.
- 11Stack the next layer and cover with buttercream, repeating this process until all layers are stacked. Spread a final layer of buttercream over the top and garnish with fresh rosemary sprigs.
- 12Refrigerate the finished cake for up to 3 days, bringing it out 30 minutes before serving to reach room temperature.