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Earthy parsnips are in season during the winter months, and their sweet flavour makes them a surprising but wonderful addition to spiced cakes. Top with soft cheese and crème fraîche frosting, fiery stem ginger and fragrant rosemary for a delicious bake you'll want to make again and again. See method
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Tip: To store, chill the iced cake, uncovered, for 30 mins, then wrap loosely in clingfilm and chill for up to 3 days.
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Freezing and defrosting guidelines
The un-iced cake can be frozen. Cool completely, then wrap well in a double layer of clingfilm and foil. Defrost fully at room temperature before slicing and icing as above. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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