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:
- 175 ml olive oil
- 180 g flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon fresh grated ginger
- 100 g caster sugar
- 50 g brown sugar
- 2 eggs
- 175 g parsnips, grated
- a pinch of salt
For the raspberry cream:
- 25 g mascarpone
- 50 ml heavy cream
- 1 teaspoon honey
- 50 g raspberries
- Preheat the oven to 170°C. Line a 8″ x 10 ” rectangular baking tin with baking paper.
- In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- 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.
- Then fold in the flour mixture until just combined. Do not over-mix.
- Pour batter into prepared cake tin and bake for 30-35 minutes.
- 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.
- Once the cake has completely cooled, spread the cream on top. Decorate the top with the remaining raspberries.