Clandestine Cake Club Cookbook by Hill Lynn

Author:Hill, Lynn [Hill, Lynn]
Language: eng
Format: epub
Publisher: Quercus Publishing
Published: 2013-10-15T16:00:00+00:00

Lemon, Parsnip & Hazelnut Cake

GILLIAN TARRY

Parsnip might sound like a rather unconventional cake ingredient, but you really must give it a try! As with carrots in carrot cake, parsnip adds a delicate, subtle sweetness and creates a sponge that is moist and stays that way for days. You can experiment with other grated vegetables as an alternative, but make sure you squeeze any excess moisture from them before adding to the batter. See photo in Coconut Sunshine Cake recipe.

Serves 8–10

350g parsnips, peeled and grated (squeeze out any moisture)

finely grated zest of 3 lemons

250ml rapeseed oil

3 large eggs

85g roasted hazelnuts, chopped, plus 25g chopped, to decorate

125g stem ginger, chopped

250g self-raising flour

175g soft light brown sugar

Lemon Cream Cheese Frosting:

125g butter

250g full-fat cream cheese

2 tbsp lemon juice

125g icing sugar

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