Parsnip and pecan traybake
Serves: 16
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Parsnip and pecan traybake
Serves: 16
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
228Kcal
Fat
11gr
Saturates
4gr
Carbs
28gr
Sugars
19gr
Fibre
3gr
Protein
3gr
Salt
0.3gr
Lorraine Pascale
Model-turned-chef Lorraine Pascale left the catwalk for the kitchen back in 2005. Now author of seven bestselling books and a frequent TV personality, she has swiftly become a household name.
See more of Lorraine Pascale’s recipes
Lorraine Pascale
Model-turned-chef Lorraine Pascale left the catwalk for the kitchen back in 2005. Now author of seven bestselling books and a frequent TV personality, she has swiftly become a household name.
See more of Lorraine Pascale’s recipes
Ingredients
- spray oil or butter for greasing
- 225g parsnips (about 3 medium parsnips), peeled and coarsely grated
- 200g wholemeal or wholemeal spelt flour
- 100g dark or light brown soft sugar
- 75g very soft unsalted butter
- 50ml sunflower oil
- 50g pecans, roughly chopped
- 5 tbsp semi-skimmed milk
- 2 tbsp clear honey
- 2 medium eggs
- 1 egg white
- 2 tsp baking powder
- 1 tbsp ground ginger
- a large pinch of ground cinnamon
- ½ tsp freshly grated nutmeg
- seeds of 1 vanilla pod or 1 tsp vanilla extract
For the stem ginger frosting
- 2 balls stem ginger, drained and finely chopped
- 1 x 200g pack low-fat Philadelphia cream cheese
- 4 tbsp icing sugar, sifted
- seeds of 1 vanilla pod or 1 tsp vanilla extract
Step by step
Get ahead
Make the cake up to 3 days ahead. Ice when ready to serve. The uniced cake can also be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4. Spray a little oil or lightly grease a 20cm square baking tin and line with baking paper so it overhangs the tin, making it easier to remove the cake.
- Put all of the ingredients for the sponge into a large bowl with a large pinch of salt. Mix together until well combined. Spoon the mixture into the tin and smooth the top with the back of a spoon. Bake for 30-35 minutes or until the cake is springy to the touch and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
- Reserving a little stem ginger to decorate, mix all of the frosting ingredients in a bowl until smooth. Cover and chill until ready to use.
- Remove the cooled cake from the tin, peel the paper off and transfer to a serving plate. Spread the frosting evenly over the cake and sprinkle over the reserved stem ginger.
