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.


Carrot Cake with Pomegranate Glaze


In my opinion, nothing beats a good carrot cake on a chilly winter day. And this one is better than good, it’s incredible. Bursting with earthy flavours of carrot and ginger, this cake is the perfect companion for a warm cup of coffee. The combination of brown sugar and honey adds a warm, caramel flavour, that perfectly compliments those spicy undertones from the cinnamon. The crushed walnut bits add subtle hints of bitterness. But, my favourite thing about this cake has to be the luscious pomegranate glaze, that I would happily eat by the spoonful on any given day.


For the carrot cake:

  1. ⅓ cup coconut oil
  2. ⅓ cup brown sugar
  3. ⅓ cup honey
  4. 1 egg
  5. 1 tablespoon milk
  6. 1 teaspoon vanilla extract
  7. 1½ teaspoon baking powder
  8. 1 cup flour
  9. ½ teaspoon ground cardamom
  10. ¼ teaspoon ground ginger
  11. ¼ teaspoon ground cinnamon
  12. 1 cup carrot (grated)
  13. ¼ cup walnuts (crushed)
  14. ¼ cup raisins
  15. ¼ cup yogurt
  16. ¼ teaspoon salt

For the pomegranate glaze:

  1. 2 tablespoons pomegranate juice (freshly squeezed)
  2. ¼ cup powdered sugar


  1. Preheat the oven to 180°C. Line a 6 or 7 inch cake tin with baking paper.
  2. In a bowl, mix the coconut oil, egg, milk, yogurt, brown sugar, honey and vanilla extract.
  3. Sieve the flour and baking powder. Add in the ground cardamon, ginger and cinnamon and salt. Whisk together.
  4. Add the dry ingredients to the wet ingredients and gently fold until combined.
  5. Fold in the carrots. Then, fold in the walnuts and raisins.
  6. Bake for 30 minutes.
  7. Let the cake cool completely. Meanwhile, prepare the pomegranate glaze.
  8. Whisk together the pomegranate juice and powdered sugar until smooth.
  9. Pour onto cooled cake.