So this parsnip cake recipe with orange buttercream icing (or frosting) does not grab your attention (in the right way) and this does not sound like you want to make it! Put your instinct aside and give it a go – you won’t regret it. Parsnip cake is similar in texture to carrot cake but with a much deeper, earthy, flavour. It is a great recipe for a cake that is slightly unusual. It is moist and sweet and delicious and the orange buttercream icing is GOOD.
250 g gfv self raising flour blend
1 tbs gfv baking powder
1 tsp ground cinnamon
1 tsp freshly ground nutmeg
130 g gfv margarine
250 g parsnips
1 medium ripe banana
For the orange buttercream icing you will need
120 g gfv margarine
250 g icing sugar
2 tbs fresh orange juice
2 tsp grated orange zest
1 tsp vanilla extract
1. Grease a 1 kg loaf tin and preheat the oven to 180 C
2. Peel and grate the parsnips, mash the banana, grate the rind of the orange and juice the orange and set each ingredient aside
3. Put the flour, baking powder and spices in to a large mixing bowl
4. Melt the margarine in a pan over a low heat and add the sugar stirring until dissolved
5. Make a well in the flour mixture and add the melted margarine and sugar and mix. Quickly add the parsnip, banana and orange zest and juice and mix thoroughly
6. Put the mixture in to the loaf tin and level the top. Place in the oven for 45-50 mins until and knige, or skewer, inserted in to teh middle comes out clean. Allow to cool before removing from the tin
7. For the orange buttercream icing add the margarine to a small mixing bowl and cream 60 g icing sugar at a time until all the icing sugar is fully blended (a handmixer is very good for this)
8. Add the orange juice a splash at a time followed by the orange zest and vanilla extract. Beat for 3-5 mins until smooth and fluffy. Store in the fridge until required.
9. When the cake is cool spread the orange buttercream icing over the top. Serve.