I got April carters new book “decorated” for Christmas and fell in love with the apple and parsnip cake recipe in it, i decided to make it over the Christmas break and really enjoyed it,
So i made it again today but this time with pears in place of apple.
book is beautiful there are so many recipes i want to try in it i highly recommend it.
for the cake
320g (11oz) unsalted butter, melted and cooled
320g (11 oz or 1 and 2/3 cups) soft light brown sugar
4 medium eggs
320g (11 oz or generous 2 1/2 cups) plain flour
2 teaspoons bicarbonate of soda (baking soda)
1 tsp cinnamon
100g (3 1/2 oz) peel and grated parsnip
200g (7oz) peeled and chopped apple (or pears)
1 tbsp finely chopped rosemary (i used 1/2 tsp)
preheat the oven to 170c (335f or gas 3)
grease and line two 15cm (6 inch tins) with baking paper.
using a stand mixer or electric hand held mixer beat the butter, sugar and eggs together for 2 minutes until pale and well combined.
sift together the flour, baking soda and salt in a clean bowl.
add flour mixture to salt mixture and beat to combine. (i did this bit by hand as i dont like to over work it and build up to much gluten in the flour resulting in a tough sponge)
finally fold in the parsnip, apple (or pear) and rosemary and divide between the two tins then bake for 40 to 50 minutes until a skewer inserted comes out clean.
leave to cool on a wire rack.
to make syrup
125g (4 1/2 oz or generous 1/2 cup) sugar (caster or superfine)
2 springs of rosemary
place sugar and 250ml cold water and rosemary in a pan and simmer gently stirring occasionally until sugar has dissolved then set aside to cool and discard the rosemary sprigs
to make buttercream
125g (4 1/2 oz) unsalted butter
200g /97oz generous 1 1/2 cups) icing sugar (confectioners sugar)
2tsp ground cinnamon
50 ml double (heavy cream)
using a stand mixer or hand held electric mixer beat the butter for 3 to 4 minutes until pale and creamy, then add the icing sugar, cinnamon and cream and mix until smooth.
level cakes by cutting off the domed tops and slice in each cake in two so you have four layers.
place on layer on a cake plate brush the cut side with rosemary syrup then pipe on the buttercream and then add another layer and continue third and fourth layers.
finishing with a thin layer of buttercream on the top. decorate with rosemary.