Chai spiced pear and parsnip cake, you guys. When I say this is my favourite cake I’ve ever made, I am being completely and utterly serious. It is moist, spicy, sweet and packed full of flavour. Make the Chai spice ahead of time, find the recipe here. I can hear all of you saying ‘Parsnip, in a cake?’ Vegetables in cakes are seriously underrated, they add moisture like nothing else. If I was going to compare this cake to anything, it would be carrot cake. I’ve also used a cream cheese buttercream spiked with cinnamon. It is just so amazingly delicious, I keep thinking about it. I think I was ever going to enter a cake competition, this would be the one I’d choose.
Parsnips are an excellent source of many important nutrients, packing a hearty dose of fiber, vitamins, and minerals into each serving. In particular, parsnips are a great source of vitamin C, vitamin K, and folate, as well as several other important micronutrients. Add all those to some sugar and you have the makings of a great bake. I promise you that if you don’t like this cake, you can get your money back. Or whatever they say on adverts haha.
Chai Spiced Pear and Parsnip Cake
Prep time: 10-12 mins
Cook time: 25-30 mins
Total time: 35-47 minutes.
- 300g plain flour
- 100g white sugar
- 100g dark brown sugar
- 4 eggs, room temperature
- 80g plain yoghurt
- 2 tbsp chai spice (see recipe)
- 2 tsp vanilla bean extract
- 240ml vegetable oil
- 140g parsnip, grated (around 1 parsnip)
- 140g pear, chopped into thin matchsticks, then halved (about 1 pear)
- 2 tsp baking soda
- Half tsp baking powder
- 1 tsp salt
- Mixture of nuts, finely chopped (for topping)
- Make Chai mix if you haven’t prepped ahead. Set aside. Pre heat oven to 180c, gas mark 4, 350f.
- Grease, line and dust two 9 inch spring bottom baking tins. Shaking off access flour.
- Add flour, salt, chai, bicarb, baking powder to a bowl, mix and set aside.
- Chop pears and press between two sheets of kitchen towel to remove access liquid, grate parsnip. Add both to flour bowl and mix in.
- In another bowl, whisk together oil, yoghurt, sugars, eggs and vanilla.
- Add wet ingredients to dry and mix until fully combined.
- Tip equally in to the two tins and bake for 25-30 mins or until a toothpick comes out clean. 28 minutes was perfect for me. Remove cakes from the oven and set on a wire rack in the tins. Leave to cool for ten mins before removing from the tins to cool completely.
- 55g softened butter (room temperature)
- 120g icing sugar (sifted)
- 1 tsp cinnamon
- 100g cream cheese
- Mix everything together on high speed until thick, refrigerate until ready to use.
- Add a layer in the middle and then the top. Finish with chopped nuts.