Parsnip and Ginger Cake with Raspberry Cream


This beautifully festive winter cake is full of earthy notes that are comforting in every little way. The parsnips bring with them a surprising, yet wonderful sweetness that perfectly compliments the spicy ginger. The olive oil gives the cake a hint of savouriness, that ensures that the cake is not overwhelmingly sweet. And the tart swirls of raspberries are my favourite part. It’s a cake full of warmth and coziness – and I think we all need a little bit of that this winter.



For the parsnip cake:

  1. 175 ml olive oil
  2. 180 g flour
  3. ¾ teaspoon baking powder
  4. ½ teaspoon baking soda
  5. ¼ teaspoon cinnamon
  6. ¼ teaspoon fresh grated ginger
  7. 100 g caster sugar
  8. 50 g brown sugar
  9. 2 eggs
  10. 175 g parsnips, grated
  11. a pinch of salt

For the raspberry cream:

  1. 25 g mascarpone
  2. 50 ml heavy cream
  3. 1 teaspoon honey
  4. 50 g raspberries


  1. Preheat the oven to 170°C. Line a 8″ x 10 ” rectangular baking tin with baking paper.
  2. In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In another bowl add the sugars and eggs. Whisk for about a minute until light and fluffy. Slowly add in the olive oil and mix well. Fold in the grated parsnip and ginger.
  4. Then fold in the flour mixture until just combined. Do not over-mix.
  5. Pour batter into prepared cake tin and bake for 30-35 minutes.
  6. Meanwhile, prepare your raspberry cream. In a mixing bowl, whip the cream and mascarpone until soft peaks form. Add in the honey and half of the raspberries. Do not over-mix or else the entire cream will turn pink.
  7. Once the cake has completely cooled, spread the cream on top. Decorate the top with the remaining raspberries.


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