Spiced Parsnip Traybake Cake

Traybakes are very popular on my blog and as I got quite a lot of reduced price parsnips this week to I decided to bake with some of them as there was too many for Sunday lunch!

I decided to make a traybake cake with them as they are easier, quicker and less fussy or intimidating to make!

I think parsnip has quite a strong taste so I thought it could take a mixture of spices. I added mixed spice, cinnamon and ginger! I also added some pecan nuts for a bit of crunch.

You could eat it as it is but I am obsessed with my brown sugar marscapone icing so I added that too!!!! It really goes well with the spices and I think it finishes off the bake perfectly.

Everyone who has tried this recipe can't believe how light and fluffy it is - oh and the icing is amazing!!!!!

Jump to recipe

To start pre-heat the oven to 170 degrees centigrade (150 fan) then line a 9" x 9" / 23cm x 23cm square baking tin with baking parchment.

Put the vegetable oil, sugar and eggs in the bowl of a standmixer and whisk together.

Add the flour, bicarbonate of soda, mixed spice, ginger, cinnamon, lemon zest, grated parsnip and pecans and mix until fully incorporated.

Put the mixture in the prepared tin.

Then place in the pre-heated oven for 40 minutes or until a skewer comes out clean.

Leave to cool in the tin.

To make the icing - in the bowl of a stand mixer place the mascarpone cheese (straight from the fridge), dark brown sugar and icing sugar.

With the whisk attachment mix until fully combined, smooth and thickened slightly.

Remove the cake from the tin and place on a plate or serving board.

With a spatula spread the icing on top of the cake.

Then sprinkle the chopped pecan nuts over the top.

Spiced Parsnip Traybake Cake

Sarah's servings: 16

Sarah's skill: Easy

Baking time: 40 minutes

Ingredients:

Cake:

185g Vegetable/ Sunflower Oil

185g Soft Dark Brown Sugar

2 Large Eggs

185g Self Raising Flour

1 tsp Bicarbonate of Soda

1/2 tsp Ground Mixed Spice

1 tsp Ground Ginger

1 tsp Ground Cinnamon

Zest of 1 Lemon

200g Grated Parsnip

50g Chopped Pecan Nuts

Icing:

250g Full Fat Marscapone Cheese

100g Soft Dark Brown Sugar

50g Sieved Icing Sugar

50g Chopped Pecan Nuts (for decoration)

Method:

1. Pre-heat the oven to 170 degrees centigrade (150 fan).

2. Line a 9" x 9" / 23cm x 23cm square baking tin with baking parchment.

3. Put the vegetable oil, sugar and eggs in the bowl of a stand mixer and whisk together.

4. Add the flour, bicarbonate of soda, mixed spice, ginger, cinnamon, lemon zest, grated parsnip and pecans and mix until fully incorporated.

5. Put the mixture in the prepared tin and place in the pre-heated oven for 40 minutes or until a skewer comes out clean.

6. Leave to cool in the tin.

7. To make the icing - in the bowl of a stand mixer place the mascarpone cheese, dark brown sugar and icing sugar. With the whisk attachment mix until fully combined, smooth and thickened slightly.

8. Remove the cake from the tin and place on a plate or serving board.

9. With a spatula spread the icing on top of the cake then sprinkle the chopped pecan nuts over the top.

Equipment Used

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Sarah's extra slice.....

You could use walnuts instead of pecans if you prefer.