Toffee Apple Curd, Pear & Parsnip Cake

Preparation Time

30 mins

Cooking Time

25 mins



A lovely moist and fruity cake, delicious with tea or as a pudding with cream.


250g pears (peeled and grated)

250g parsnips (peeled and grated)

100g raisins

Juice and zest of half an orange

150g white rice flour

3/4 tsp nutmeg

1 tsp mixed spice

1 tsp baking powder

150g ground almonds

3 eggs

150g light brown sugar

125ml Hill Farm cold pressed rapeseed oil

200g jar of Scarlett & Mustard Toffee Apple Curd


  1. Turn the oven on to 180°C and line a 23cm round tin.
  2. Add the grated parsnip and pear to a large bowl with the raisins, mixed spice, orange juice and zest, and mix together.
  3. In a separate bowl measure out the flour, nutmeg, baking powder and ground almonds and stir together well.
  4. 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.
  5. Fold in the flour mixture to the wet mixture, then incorporate the grated parsnip and pear mixture.
  6. Transfer the mixture into the prepared tin and bake. Check after 30 minutes to see if it needs a little longer or not.
  7. Serve with a dollop of Toffee Apple Curd.

Products Used In This Recipe