Parsnip, Apple & Hazelnut Cake

Name: Parsnip, Apple & Hazelnut Cake
Ingredients: 1½ tsp cinnamon; 280 g self-raising flour; 5 medium eggs; 250 g unsalted butter, softened; 275 g soft light brown sugar; 23 cm springform cake tin, greased and lined; 100 g hazelnuts, roasted and blitzed or very finely chopped; 1 x loaf batch of Basic Buttercream; 2 tbsp hazelnut or maple syrup; 1 tsp baking powder; 125 g peeled parsnip, grated (around 1 medium-sized parsnip); 125 g apples, skin on, grated (around 2 small apples); 50 g hazelnuts, roasted roughly chopped (optional)

Preparation info

Difficulty
Easy

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

This cake is the result of playing around with a carrot cake recipe. We wanted something that would appeal to carrot cake lovers but that was autumnal in flavour and this fits the bill. It’s much lighter than it sounds and to be honest you would have no idea it has parsnips in it. It just tastes nutty and cinnamony with sweetness, moisture and texture from the apples and parsnips. Delicious.