Parsnip, Date and Pecan Nut Cake

I only noticed this recipe in Country Living magazine on a last flick through before I passed it on to my mum. I wasn't going to try it as I thought the parsnip might be a bit overpowering but when I showed it to my husband he thought it was similar to courgette and carrot cake, and I do love a recipe that uses ingredients that are in season or in plentiful supply. Having now tasted it, it was well worth making and the parsnips are only a subtle flavour but do add sweetness.

175g Dates, pitted

Zest and juice of 1 lemon

150ml Sunflower oil

100g dark brown muscovado sugar

1 Medium egg

150g Self raising flour

1 tsp Baking powder

1 tsp Ground cinnamon

140g Grated parsnips (prepared weight)

100g Pecan nuts (CL recipe uses brazil nuts but I didn't have any)

FOR THE ICING

125g softened butter

150g icing sugar (sifted)

1 tsp vanilla extract

150g Cream cheese (CL recipe uses curd cheese but I don't know where you buy this)

1. Put the dates in a saucepan with 5 tablespoons of water and the lemon juice and zest. Bring to the boil, then simmer for 4-5minutes. Blitz in a food processor to a puree. Set aside to cool.

2. Pre heat the oven to 170c ( 150c fan oven ) gas mark 3. Grease and line a 23cm square baking tin.

3. Whisk the oil, sugar, egg and date puree until thick and doubled in volume. Fold in the flour, baking powder and cinnamon, followed by the parsnips and nuts.

4. Turn into the tin and bake for 25-30 minutes, or until a skewer comes out clean ( mine took about 10 minutes longer to cook, but I used a 20x20cm tin). Leave in tin for 10 minutes to cool then place on a wire rack to cool completely.

5. For the icing, beat together the butter and icing sugar, then add the vanilla. Beat in the cheese a spoonful at a time until light and fluffy. I added more icing sugar to the icing as it was a bit runny, this could be because I used cream cheese instead of the curd.

6. Spread over the top of the cold cake and sprinkle with cinnamon to decorate- can be kept in the fridge for up to 5 days

#baking #dessert