Parsnip and pecan traybake recipe

  • Serves 10
  • 20 mins to prepare and 30 mins to cook
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Customer recipe by Linda
Added 56 months ago

I am enrolled on the Tesco Orchard programme and bought parsnips as part of that. We are not very fond of parsnips and they were going a bit soft. This recipe is ideal as you can‘t taste parsnip- they just give it a lovely moist texture. Think carrot cake.

Pre heat oven to 180/160fan, gas 4

Line 20cm square tin with baking parchment

Mix all ingredients apart from soft cheese and icing sugar in a large bowl until well combined

spoon into tin and level top

bake for 30-35 mins until springy to touch and skewer comes out clean,

Leave to cool in tin.

Combine soft cheese and icing sugar. Chill till required then spread on cake.

Good for using ‘past their best ‘parsnips. Can decorate top with finely chopped stem ginger if desired. Looks complicated due to number of ingredients but very simple method.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 225g Parsnip-peeled and grated
  • 200g Wholemeal flour
  • 100g light brown soft sugar
  • 75g very soft butter
  • 50ml sunflower oil
  • 50g roughly chopped pecans
  • 5tblsp Semi skimmed milk
  • 2tblsp Clear honey
  • 2 medium eggs
  • 1 egg white
  • 2 tsp baking powder
  • 1tbsp ground ginger
  • large pinch Ground cinnamon
  • 1tsp vanilla extract
  • 200g soft cheese
  • 4tbsp icing sugar

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