Wednesday 11 December 2019

Parsnip cake

Parsnip cake
Parsnip cake

Aoife McElwain and Mark Duggan

Even the simple act of slicing a parsnip releases the smell of winter. They are the ultimate of the earthy root vegetables and never fail to soothe the chill of a cold winter's day, whether they're found in soup, in a side dish or even in a cake.

Ingredients (makes 12 square slices)

100g wholemeal flour

100g self-raising flour

1 level teaspoon of baking powder

1 level teaspoon of bicarbonate of soda

1 teaspoon of ground ginger

1 teaspoon of ground cinnamon

175g of light muscovado sugar

150ml sunflower oil

2 eggs

200g of parsnips (about 2 medium-sized parsnips)

For the icing

200g tub of cream cheese

1 teaspoon of ground ginger

2 tablespoons of icing sugar

Parsnip cake


1. Pre-heat the oven to 180c/160c fan/Gas Mark 4. Line a 23cm x 23cm square baking dish with parchment paper.

2. Add the wholemeal flour to a large mixing bowl. Sieve in the self-raising flour, baking powder and baking soda. Add the spices and the sugar. Mix well.

3. In a measuring jug, measure out the sunflower oil. Break in the eggs and whisk. Finely grate the parsnips and add them to the oil and eggs, mixing really well.

4. Fold the parsnip, egg and oil mix to the dry ingredients until you have a wet batter.

5. Transfer the batter to the baking dish and bake in the oven for 25 to 30 minutes until a skewer inserted into the middle of the cake comes out completely clean. Remove from the oven and allow to cool for 5 minutes before carefully transferring the cake from the baking dish to a wire rack. Allow to cool completely.

6. Make your icing by mixing together the cream cheese, ground ginger and icing sugar. When the cake is completely cool, spread the icing evenly over the top before slicing into squares.

Roasted Parsnip Soup  (serves 4)

Looking for further parsnip inspiration? Head to to view our parsnip fritter recipe.

Irish Independent

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