17 March 2013

Parsnip and Candied Pecan Nut Cake

Does putting vegetables in cakes make them count as one of your five a day? I think so. In any case, I am sure this cake is ever so good for you because eating a piece will result in a happy tummy and a smiley face. The candied pecan nut topping is amazing and adds another crunchy dimension to this sweet, moist cake. Next time you plan on making a carrot cake, try parsnips instead - their distinctive flavour works really well with the cream cheese frosting.

Two Eggs
90 gms Brown Sugar
100 ml Golden Syrup
100 ml Olive Oil
150 gms Plain Flour
3 Small Parsnips
1 tsp Baking Powder
1 tsp Mixed Spice

50 gms Cream Cheese
25 gms Butter
150 gms Icing Sugar

150 gms Pecan Nuts
50 gms Brown Sugar
Small Knob of Butter

Peel and grate the parsnips. Whisk the eggs and sugar until nice and fluffy. Mix the dry ingredients. Add the golden syrup, olive oil and parsnips to the eggs and combine gently. Fold in the dry ingredients. Pour into a greased and breaded 22 cm cake tin. Bake for 45 minutes at 175 degrees.
Whilst the cake is in the oven, prepare the candied pecans. Put the sugar and butter in a non stick frying pan over a medium heat. Chop the nuts roughly. Stir the melting sugar until you have a gently bubbling smooth liquid. Add the nuts to the pan and stir until they are coated completely. Pour onto a plate and allow to cool. Break the pieces up by hand first, then chop with a knife. You want the pieces to be small enough to sprinkle over the cake, but not so fine that it resemble dust.
To make the frosting stir the cream cheese, butter and icing sugar together until no lumps of butter remain. Once the cake is cooked and have cooled down completely, cover it all over with the frosting. Cut a round piece of baking parchment slightly smaller than the cake and place it on top of the icing. Sprinkle the candied pecans onto the cake then remove the paper circle. Slice and eat!

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