Parsnip Cake with Blueberry Jam, Raisin Puree and Maple Cream
To make the parsnip cake, firstly mix all the dry ingredients together in a large bowl. Next, add your wet ingredients and mix thoroughly until you have a smooth cake batter.
Line a ceramic terrine mold with baking paper and place the cake batter inside.
Evenly spread out the batter and then place in the oven for around 25mins.
To check if the cake is cooked, take either a knife or skewer and pierce the top of the cake, if the knife or skewer comes out dry then the cake is ready.
Remove cake from the oven and place on a cooling rack.
Take a medium saucepan and place all the ingredients inside, heat to a simmer.
Once all the berries have softened and the liquid starts to thicken remove and chill in the fridge.
Place all ingredients in medium sauce pan and bring to the boil.
Cook until raisins are soft and almost all the water evaporated.
Once cooked, discard cinnamon quill and pass the raisins through a sieve keeping the remaining liquid.
Transfer raisins to blender and puree adding reserved liquid until desired consistency.
Refrigerate until needed.
Simply place all ingredients in a bowl and whisk until you have achieved whipped cream consistency.
Place in the fridge until needed
Once the parsnip cake has cooled, cut a slice and place on the plate.
Serve with the desired amount of raisin puree, maple cream and blueberry jam.
You can also add some chopped hazelnuts for a crunchy texture and some fresh grated orange zest for an autumnal aroma.
Prep time: 2 hours
Cook time: 20-30 minutes
250g grated parsnip (Parsnip Cake)
1 large egg yolk (Parsnip Cake)
125g vegetable oil (Parsnip Cake)
250g caster sugar (Parsnip Cake)
½ tsp vanilla extract (Parsnip Cake)
375g self raising flour (Parsnip Cake)
½ tsp lemon zest (Parsnip Cake)
½ tsp table salt (Parsnip Cake)
½ tsp cinnamon (Parsnip Cake)
175g blueberries (Blueberry Jam)
1 tsp orange peel (Blueberry Jam)
45g caster sugar (Blueberry Jam)
20g water (Blueberry Jam)
250g raisins (Raisin Puree)
1 cinnamon quill (Raisin Puree)
250g water (Raisin Puree)
100g double cream (Maple Cream)
20g maple syrup (Maple Cream)