- 400g peeled & grated parsnips
- Zest & juice of 3 limes
- Plus an extra 2 dessert spoons of lime juice
- 350g golden caster sugar
- 250g plain flour
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp salt
- 250ml sunflower oil
- 4 eggs
- 1 tsp vanilla essence
- 3 rounded dessert spoons glacé ginger
- 300g tub Philadelphia soft cheese
- Zest & juice of 2 limes
- Icing sugar
Line 2 x 9ins round tins (I only have 7 ins tins, so I line the base & sides quite high (about an inch above the tin)
- In 1 bowl mix grated parsnip, lime zest & juice.
- In another bowl blend the following (in this order): sugar, flour, baking powder, ground ginger, salt and sunflower oil. Then add the eggs, 1 at a time, Parsnip & lime, finally the vanilla essence and glace ginger.
- Mix well, then divide between 2 tins and bake.
- The original recipe advises it could take up to 40mins (mine took 25mins then turned the tins & another 10-15mins). Just keep adding another 10mins and check with a skewer.
- Leave in the tin for 10mins before removing and cooling on a rack.
- The filling is made by mixing the cream cheese, icing sugar, lime zest & juice to taste.
- Use some of the cream cheese to fill the cake & some as topping, the topping can be simply topping or fancy all the way round. It’s just harder to manoeuvre when it’s totally covered in cream cheese icing.
- Finish with more lime zest.
- And if you’re feeling even posher you could do caramelised Parsnip ribbons (peel strips of Parsnip, put in an oven tray, sprinkle its sugar & put in a moderately hot oven until they crisp & curly)
- Keep cake in fridge until needed.
- Enjoy with a cuppa.