Parsnip and Chocolate Cakes
This recipe will make 12 mini cakes in cupcake cases or 1 sandwich cake (2 x 7 inch sandwich pans) greased and base lined (or use my lining paste !)
Makes 12
Ingredients
For the cakes
120ml sunflower oil
100g caster sugar
2 eggs
½ tsp ground nutmeg
150g Self raising flour
130g Finely grated peeled parsnips
50g Plain chocolate chips
For the frosting
Enough to fill and decorate a sandwich cake or pipe over 12 cupcakes
25g Soft butter
25g Icing sugar
1 tsp vanilla extract
200g Full fat soft cheese at room temperature
Grated dark chocolate for dusting over
Preparation
Preheat the oven to 180 degrees c (fan)In a roomy mixing bowl combine the oil, sugar and eggs, whisking really well until pale and thickened slightly. Sift together the flour and nutmeg then fold this into the egg mix. When well combined add the parsnips and chocolate.
Either divide between the two tins or the 12 paper cases.
Bake for 20 minutes or until risen, pale golden and firm to the touch.
To make the frosting simply whisk together the butter and sugar until light and fluffy then add the vanilla and finally the cream cheese. Whisk well then use to top off the mini cakes or sandwich together the cake (reserving a little to top off the cake if desired).
Grate over a little plain chocolate as a final decoration.
These cakes keep well in a tin for 4-5 days.