Apple and Parsnip Cake

Already proving to be a favourite in our Café, our new Parsnip and Apple Cake is a lovely way to enjoy a much-loved seasonal vegetable, with a delicious apple compote smothered beneath a decadent layer of cream cheese topping.

Makes twelve generous servings

• Two Bramley apples, peeled, cored and cut into cubes
• 75g caster sugar 
• 50ml lemon juice

Add all the ingredients into a pan, then gently cook on the hob until it has the consistency of a chunky puree. Place a sieve over a bowl, then empty the puree into the sieve before leaving overnight to drain. Remember to keep any of the sieved-out juice for the cream cheese topping.

• 170g sultanas
• 170g plain flour
• 170g self-raising flour
• 340g light soft brown sugar
• 4 large eggs
• 230g vegetable oil
• 20g mixed spice
• 10g bicarbonate of soda
• 300g parsnips, grated
• One Bramley apple, peeled and grated

Combine all the ingredients together in a large bowl and mix until smooth. Pour the mixture into a lined rectangular cake tray of about 25cm x 35cm, and then bake in the oven at 160 degrees for about 35 minutes. When cooked, remove from the oven and leave to cool.

• 300g cream cheese
• 25g icing sugar
• 50ml apple juice (from the sieving bowl)
• 300g double cream

Whisk the cream cheese, icing sugar and apple juice together until combined. Add the double cream into the mix, then whisk again until thick.

Once the cake has cooled, remove it from the tin and place on a chopping board. Spread the top with the apple compote and leave to stand for 10 minutes to allow the juices to soak in. Finish by spreading the cream cheese topping over the top and then decorate however you wish! If you are able to resist eating immediately, the cake will need to be stored in the fridge.