Winter-Spiced Parsnip Cake with Mulled Wine Drizzle
This winter-spiced parsnip cake is moist, earthy and quite similar to carrot cake. It is enrobed in a rich vanilla buttercream and then striped with a spiced, boozy, mulled wine drizzle to make it taste of Christmas.
Preheat oven to 180C/350F. Grease 2 x 9” cake tins and line the bottom with baking parchment.
Peel and grate the raw parsnip. (You should have about 4 cups, grated). Set aside.
Sift the flour, bicarb of soda, baking powder, nutmeg, cinnamon, ginger and salt into a large bowl. Stir in the parsnip.
In a separate bowl, beat the eggs, sugar, oil, yogurt and vanilla together with an electric mixer.
Fold the wet ingredients into the dry gently.
Pour into the prepared pan and bake for 30 minutes or until an inserted skewer comes out clean.
Leave to cool in the tin.
For the Vanilla Buttercream
Beat the butter until smooth, then add the milk and vanilla. Add the icing sugar and beat until smooth.
For the Mulled Wine Drizzle
Beat the mulled wine and icing sugar until smooth.
To finish:
Spread the completely cooled cake with the vanilla icing between layers and around the top and sides. Drizzle with the mulled wine drizzle and decorate with the edible glitter if using.