Roasted Carrots, Spiced Pumpkin Seeds & Tahini Yoghurt
From the Field Kitchen
-
40 Minutes
-
Serves 4 as a starter 2 as a main course
1 Hour
Serves 10
What you'll need…
- 500g Parsnips
- 230g Self raising flour
- 1 Teaspoon baking powder
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon ground nutmeg
- 2 Teaspoons ground mixed spice
- 200g Caster sugar
- 100g Chopped walnuts
- 3 Medium eggs
- 150ml Sunflower oil
- 2 Oranges (zest)
- 200g cream cheese
- 50g Unsalted butter
- 150g Icing sugar
- 1 Orange (zest)
The method
1
Preheat your oven to 180°C. Begin by preparing your parsnips. Peel, and trim the ends before coarsely grating. Then zest the oranges.
2
Grease and line the base of 2 20.5cm sandwich tins with baking paper.
3
In a large bowl, mix together the flour, baking powder, cinnamon, nutmeg and mixed spice. Add the caster sugar and chopped walnuts, combine and set aside.
4
Put the eggs and sunflower oil in a separate bowl and beat together. Mix into the dry ingredients along with the parsnips and orange zest from 2 of the oranges. Mix until a thick batter has formed.
5
Spoon the mixture into the tins and bake for 25-30 minutes. The cake should be golden and a skewer should come out clean.
6
Leave the cake to cool in the tins for 10 minutes and then remove to allow to cool fully.
7
To make the icing, mix together the cream cheese, icing sugar, butter and orange zest - be careful not to over mix. Leave to chill in a fridge.
8
Once the cake is cooled, sandwich the cakes together using the icing. Top with walnuts and orange zest. Enjoy!
Recipe from Nadiya Hussain
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