250g unsalted butter, softened
250g caster sugar
4 medium eggs (Agreeable Nature)
250g self-raising flour, sifted
1 tsp ground mixed spice
175g toasted hazelnuts, finely chopped (Hazelnut Estate)
250g peeled and finely grated parsnips -weight after preparation (Ettrick Gardens)
For the topping:
250g cream cheese or Ricotta
60g unsalted butter, softened
About 250g icing sugar, sifted
60g toasted hazelnuts, roughly chopped  (Hazelnut Estate)


Preheat the oven to 180C
Lightly grease and line with baking paper, either a rectangular (28x18cm) or round tin (25cm diameter).

Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding a spoonful of flour with each one. Fold in the remaining flour, plus the spice, nuts, parsnips and milk.

Spoon the mixture into the tin and place in the centre of the oven and bake for 40-50 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and leave in the tin for 10 minutes before turning out on a wire rack to cool completely.
To make the topping, place the cream cheese (or ricotta) and butter in a bowl and beat until soft. Now beat in enough icing sugar to give it a thick and glossy consistency. Spread it over the cake and scatter the chopped hazelnuts over the top.
Serve and enjoy.


Parsnips add a delightful subtle twist to this wonderfully moist and nutty cake.

To download a copy of this recipe click here


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