Pear & Parsnip Cake with Toffee Apple Curd
You will need:
250 g pears (peeled and grated)
250 g parsnips (peeled and grated)
100 g raisins
Juice and zest of half an orange
150 g white rice flour
3/4 tsp nutmeg
1 tsp mixed spice
1 tsp baking powder
150 g ground almonds
150 g light brown sugar
125 ml Hill Farm cold pressed rapeseed oil
1 jar of Scarlett & Mustard Toffee Apple Curd
Turn the oven on to 180°C and line a 23 cm round tin.
Grate the parsnip and pear (remember to re-weigh when grated to make sure you still got the right amount) and put in a large bowl with the raisins, mixed spice, orange juice and zest and mix together.
In a separate bowl measure out the flour, nutmeg, baking powder and ground almonds and stir together well.
Now beat together the eggs and sugar until very light and fluffy, about 5 minutes should do it. Then add the oil and continue beating to incorporate.
Fold in the flour mixture to the wet mixture, then incorporate the grated parsnip and pear mixture.
Transfer the mixture into the prepared tin and bake. Check after 30 minutes to see if it needs a little longer or not.
Serve with a dollop of Scarlett & Mustard Toffee Apple Curd