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Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


To me this cake is impossible to resist. Moist and gooey, it can very well be eaten with nothing except a fine sprinkling of icing sugar on the top, or you can sandwich it, top it or ice it completely with cream or curd cheese, softened and sweetened with icing sugar. Grated parsnips are an excellent alternative to carrots, using ground mace and whole caraway seeds as the spices instead of cinn