Sharon's Parsnip and Orange Tray Bake Cake with Walnut Frosting is a sweet way to reach your seven-a-day!
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Serves: 9 people
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2 tsp Baking Powder
2 - Eggs
large in size
2 tsp Ground Ginger
125 ml Maple Syrup
225 g Parsnips
about 1 medium-sized
175 g Plain Flour
100 g SuperValu Dark Brown Sugar
150 ml SuperValu Olive Oil
use light olive oil if possible or sunflower oil, plus extra for greasing
2 - SuperValu Orange
large in size
1. Preheat the oven to 180C (fan 160C), 350F, Gas Mark 4. Grease a 20cm square baking tin and line with baking parchment.
2. Beat the oil, maple syrup or honey and eggs together in a medium bowl or jug.
3. Toss the flour, sugar, baking powder and ginger together in a large bowl.
4. Peel and coarsley grate the parsnip and finely grate the zest of one orange. Toss them through the dry ingredients and make a well in the centre.
5. Pour the wet ingredients into the dry and stir everything together until just combined. Pour into the prepared tin and level the top.
6. Bake in the oven for about 35 minutes until springy to the touch and a skewer inserted in the centre comes out clean. Leave to cool completely in the tin.
7. Meanwhile, make the frosting. Reserve nine walnut halves or pieces for decorating. Place the remainder in a food processor or high-speed blender with the butter, maple syrup or honey and vanilla extract and blitz until as smooth as possible. Cover and refrigerate until needed.
8. When ready to serve, turn the cooled cake out onto a serving board or plate. Spread the frosting evenly all over the top. Cut the tray bake into 9 even sized portions and stick a reserved walnut piece in the centre of each one. Sprinkle the grated zest from the remaining orange over and serve.
Swap the parsnip for carrot or butternut squash instead if preferred.