Parsnip Cake with Cream Cheese Glaze
Ingredients
- 150 g (3/4 cup) granulated sugar
- 3 eggs
- 160 ml (2/3 cup) vegetable oil (or any neutral oil)
- 80 ml (1/3 cup) plain yogurt
- 2 tsp Schwartz ground cinnamon
- 1 tsp Schwartz ground ginger
- 1/2 tsp Schwartz nutmeg , grated
- ¼ tsp Schwartz ground allspice
- 1/2 tsp salt
- 300 g (3 cups) coarsely grated parsnip
- 80 g (1/2 cup) raisins
- 240 g (2 cups) wholemeal flour
- 2 tsp baking powder
- 1/2 tsp baking soda
for the glaze:
- 100 g (3.5oz) full-fat cream cheese
- 1/2 tsp vanilla extract
- 150-200 g (1 to 1 1/2 cups) icing sugar (powdered sugar)
- water
- pumpkin seeds , silver sprinkles (optional)
Instructions
To make the cake
- Preheat the oven to 180oC (350oF). Grease a large bundt pan very well with butter or oil.
- In a large bowl, stir together the sugar, eggs and oil until smooth. Stir in the yogurt, cinnamon, ginger, nutmeg, orange zest and salt. Fold in the grated parsnips and raisins then add the flour, baking powder, baking soda to the bowl. Mix together until just combined.
- Pour the batter into the prepared bundt pan then bake for 40-50 minutes until a toothpick inserted into the centre of the cake comes out clean. Turn the cake out onto a cooling rack then leave to cool completely before frosting.
To make the glaze:
- Mix the cream cheese, icing sugar (start with the lesser amount) and vanilla extract in a small bowl until smooth. Add water a teaspoon at a time to get a thinner consistency – you want it to be pourable but not super thin. If it’s too thin, add some more icing sugar to make it thicker.
Assemble:
- Pour the glaze over the cooled bundt cake. Let it drip down the edges. Once the glaze has stopped dripping but before it has completely set, sprinkle with the pumpkin seeds and silver sprinkles.