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Spiced Parsnip Pear Cake
Melted butter rather than creamed keeps this layer cake moist from the start, with 100 grams of grated parsnip and 200 grams of chopped pear adding natural sweetness and a soft, dense crumb. Half a tablespoon of finely chopped rosemary goes into the batter, a detail that reads more herbal than savory against the cinnamon and brown sugar. The cinnamon buttercream finishes with a splash of double cream for a spreadable, smooth texture. Serves 8 in 2½ hours.
Equipment
- Oven
- Cake Pan
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
- 1Preheat the oven to 170°C (335°F). Grease and line two 15 cm (6-inch) round cake tins.
- 2Beat the melted and cooled butter, brown sugar, and eggs together with an electric mixer for 2 minutes until pale and fully combined.
- 3Sift the flour, bicarbonate of soda, and salt into a clean bowl. Fold this dry mixture into the beaten butter mixture by hand until just combined. Overmixing will make the cake tough.
- 4Fold the grated parsnip, chopped pear, and chopped rosemary into the batter. Divide the batter evenly between the two tins.
- 5Bake for 40 to 50 minutes, or until a skewer inserted into the center comes out clean. Transfer the cakes to a wire rack and let them cool completely before frosting. Warm cakes will melt the buttercream.
- 6Make the frosting by beating the remaining 125 g (4½ oz) butter for 3 to 4 minutes until pale and creamy. Add the icing sugar, cinnamon, and cream, mixing until completely smooth.
- 7Trim the domed tops off the cooled cakes to level them, then slice each cake horizontally to create four even layers.
- 8Place the first layer on a serving plate and spread or pipe a portion of the buttercream over it. Stack the next layer and cover with buttercream, repeating until all layers are stacked. Spread a final layer of buttercream over the top and garnish with fresh rosemary sprigs.
Notes
- Storage: Keep the frosted cake in the fridge for up to 3 days. Let it sit at room temperature for 30 minutes before serving so the buttercream softens.
- Make ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature until you're ready to frost.
- Tip: Make sure your melted butter has cooled completely before mixing it with the eggs, or it might scramble them.
Recipe Details
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