Food & Drink

Parsnip & Apple Cake With Walnut Frosting

Recipes from Suzanne James | www.suzannejames.co.uk

Method

1) Preheat the oven to 1500C. 2) Sieve together the self-raising flour, baking powder, cinnamon powder, ground nutmeg & mixed spice. 3) Sprinkle in the caster sugar. 4) Chop the walnuts and add to the mixture. 5) Beat the eggs and sunflower oil together to emulsify and add to the mixture. 6) Grate the parsnips and apples and squeeze through a tea towel to remove all the juice, then fold into the mixture. 7) Add the zest from two oranges to the mixture and fold in. It has been a pretty rotten year all round, but there is nothing like a slice of cake to cheer you 8) Line your 12inch deep round tin with parchment & pour the cake mix in. up! This is one of the cakes we have been selling 9) Bake 25 – 30 minutes at 1500C. at Fifty Seven, our venue (now takeaway in COVID 10) Combine the frosting ingredients – cream times) at Northcross Road. As it is made with cheese, butter, icing sugar and vanilla extract.Parsnips & Apple we feel sure that it qualifies as a slice of your five a day! 11) Beat until smooth. Ingredients 12) When the cake is cool pour over the cake and then pop the chopped walnuts on the top. You will need a 12inch deep round tin & parchment Enjoy! to line it.

For the Cake

• • 230g self raising flour 1tsp baking powder In Season This Month • 1.5tsp cinnamon powder Vegetables - Jerusalem Artichokes, Beetroot, • 1 teaspoon ground nutmeg Broccoli, Brussels Sprouts, Cabbage, Carrots, • 1tsp mixed spice Cauliflower, Celeriac, Celery, Chicory, Garlic, • 200g caster sugar Kale, Leeks, Mushrooms, Onions, Parsnips, • 100g walnuts chopped Potatoes, Pumpkin, Red Cabbage, Shallots, • 3 eggs Spinach, Swede, Turnips. • • • 150ml sunflower oil 400g grated parsnips* 100g grated apples* *(Squeeze in a tea towel to remove all juice) Fruit & Nuts - Apples, Pears (late – Concorde, Doyenne du Comice, Conference and Winter Nellis), Rhubarb (forced), Walnuts • 2 oranges zested Meat - Duck (end of season), Guinea Fowl, Hare, For the Frosting Partridge, Venison • 1x 200g tub cream cheese (light preferably) Fish & Seafood - Brill, Clams, Cockles, Haddock, • 250g unsalted butter Halibut, Hake, John Dory, Lemon Sole, Salmon • 200g icing sugar (coming into season), Monkfish, Mussels, • 1 tsp vanilla extract Oyster, Plaice, Turbot

Plus chopped walnuts to decorate!