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Parsnip cake with coffee icing

 

Parsnip cake with coffee icing

Parsnip cake with coffee icing

 

Serves 8

·         250g caster sugar

·         100ml maple syrup

·         350g softened unsalted butter

·         3 eggs

·         12/3 cups (250g) self-raising flour, sifted

·         2 tsp baking powder, sifted

·         2 tsp ground cinnamon

·         250g parsnips, grated

·         1 apple, peeled, grated

·         50g walnuts, toasted, chopped, plus extra to serve

·         Finely grated zest and juice of 1 orange

·         21/3 cups (350g) pure icing sugar, plus extra to dust

·         1/3 cup (80ml) thickened cream

·         2 tbs instant coffee dissolved in 2 tbs boiling water, cooled

Preheat the oven to 180°C. Grease and line 2 x 20cm round spring form cake pans.

Place sugar, maple syrup and 150g butter in a saucepan over low heat and stir until butter has melted and sugar has dissolved, then allow to cool slightly.

Beat in the eggs and fold in the flour, baking powder and cinnamon with parsnip, apple, walnut, orange zest and juice. Divide mixture between the pans and bake for 25-30minutes until risen and a skewer inserted in the centre comes out clean. Set aside to cool for 10minutes then turn out onto a wire rack to cool completely.

Whiz icing sugar, remaining 200g butter and 1/4 tsp salt in a food processor until combined, then add cream and coffee, and pulse to combine. Spread 1 cake with icing, then top with second cake. Dust with icing sugar and garnish with walnuts.

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