If you’re searching for an afternoon tea recipe that hasn’t yet been over-exhausted, look no further! Parsnip, almond and lemon cake with lemon curd icing is totally unexpected and absolutely delicious. Full of fresh flavours and golden, buttery crumbs, it’s sure to become your new favourite cake.
Parsnip, almond and lemon cake with lemon curd icing
- 120g (1 cup) cake flour
- 2,5ml (½ tsp) salt
- 5ml (1 tsp) baking powder
- 5ml (1 tsp) bicarbonate of soda
- 150g (1 cup) ground almonds
- 170ml (? cup) vegetable oil
- 150g (¾ cup) sugar
- 2 large eggs
- 15ml (1 tbsp) vanilla essence
- 10ml (2 tsp) fresh ginger, grated
- 500ml (2 cups) parsnips, grated
- zest of 1 lemon
- 15ml (1 tbsp) lemon juice
- 15ml (1 tbsp) poppy seeds
- 100g butter
- 250g (2 cups) icing sugar, sifted
- 45ml (3 tbsp) plain cream cheese
- 125ml (½ cup) ready-made lemon curd
- 60ml (¼ cup) flaked almonds, toasted
- fresh mint, to garnish
Preheat the oven to 180°C.
Line 2 x 15cm loose-bottom cake tins with baking paper.
For the cake, sift together the flour, salt, baking powder and bicarbonate of soda and mix in ground almonds.
In a separate bowl, mix together the remaining cake ingredients. Fold this mixture into the flour mixture.
Divide the mixture between the cake tins and bake until a skewer inserted in the centre comes out clean, about 40 minutes.
Let the cakes cool for 10 minutes in the tins before turning them out on a rack. Allow to cool completely.
For the icing, beat the butter until pale and creamy. Whisk in the icing sugar until well combined. Gently whisk in the cream cheese (do not over-mix as it may split) and lastly the lemon curd.
Sandwich the cakes together with icing and ice the top. Decorate with the flaked almonds and mint.