Parsnip and pecan traybake

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

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Get ahead

Make the cake up to 3 days ahead. Ice when ready to serve. The uniced cake can also be frozen.

1. 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.
2. 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.
3. 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.
4. 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

source:https://www.sainsburysmagazine.co.uk/recipes/traybakes/parsnip-and-pecan-traybake?

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