Spiced parsnip cake with apple jam and cream cheese frosting

If you like carrot cake, you will love this!.  Its a real show stopper, just look at the height.  Its a really satisfying cake to make, super moist and delicious.    The dried rhubarb, apple and rosemary bedazzles the cake perfectly.

Recipe from delicious magazine. 

Spiced parsnip cake with apple jam and cream cheese frosting
Serves 12
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Prep Time
20 min
Prep Time
20 min
  1. 4 Granny Smith apples, peeled, cut into 1cm pieces
  2. 1 bunch rhubarb, trimmed, cut into 1cm pieces
  3. 5 eggs, plus 1 extra eggwhite
  4. 6 rosemary sprigs
  5. 1 cup (220g) caster sugar, plus 2 tbs extra
  6. 2 2/3 cups (400g) plain flour
  7. 2 tsp baking powder
  8. 1 tsp bicarbonate of soda
  9. 2 tsp ground cinnamon
  10. 1 tsp ground ginger
  11. 1/2 tsp ground allspice
  12. 400ml sunflower oil
  13. 3 parsnips (430g), grated
  14. Juice of 1 lemon
  15. 1/3 cup (75g) hazelnuts, chopped
  17. 1 Granny Smith apple, finely chopped
  18. 1 cup (320g) apricot jam
  19. 1 tsp vanilla bean paste
  20. 2 tsp rosemary leaves, finely chopped
  22. 200g unsalted butter, chopped, softened
  23. 4 cups (480g) pure icing sugar, sifted
  24. 750g cream cheese, softened
  1. Preheat oven to 90°C. To make dried fruit, place apple and rhubarb on a baking paper-lined baking tray and bake for 5 hours or until dehydrated. Cool completely. Store in an airtight container.
  2. Increase oven to 160°C. To make sugared rosemary, whisk extra eggwhite and brush over rosemary. Scatter with extra 2 tbs caster sugar and place on a baking paper-lined baking tray. Bake for 6 minutes or until fragrant and sugar is crystallised.
  3. Meanwhile, for the apple jam, place all ingredients in a pan over low heat and cook for 10 minutes or until apple is tender. Cool completely, then chill until needed.
  4. 4 Increase oven to 180°C. Grease and line the base and sides of two 15 cm round cake pans with baking paper. Sift flour, baking powder, bicarbonate of soda, spices, remaining 1 cup (220g) sugar and a pinch of salt into a bowl. Whisk oil and eggs in a separate bowl to combine. Stir oil mixture into dry ingredients, then fold through parsnip, lemon juice and hazelnuts. Divide batter between pans and bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean.
  5. For the frosting, using an electric mixer, beat butter and icing sugar until pale. Add cream cheese and beat until smooth.
  6. Trim the tops of the cakes to level, then slice each cake in half horizontally so there are 4 cake layers. Place one cake layer on a cake stand and spread with 1/2 cup frosting and 1/3 cup (110g) jam. Repeat layering two more times, finishing with a final layer of cake. Spread top and sides thickly with the remaining frosting, then drag a small palette knife around the cake to form ridges. Top with dried fruit and sugared rosemary to serve.
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