Mel's Harvest Tray Bake

A lovely cake that will use the fruits of the allotment, using the sweetness from the parsnip to give a wonderful, moist cake to enjoy with a cuppa!
The Cake

• 175ml Sunflower Oil

• 200g Light brown Sugar

• 80ml maple syrup

• 3 eggs

• 125g Biscoff biscuits, finely crushed

• 125g self raising flour

• 1tsp baking powder

• ½ tsp bicarbonate of soda

• 250g parsnips, grated (I used a food processor for this)

• 1 Apple, grated

Topping

• 250g marscapone

• 100g Icing Sugar

• 2 tablespoons of milk

• Crumbled Biscoff biscuits to decorate.

You will also need an 8inch square tin

Method

1. Turn the oven on at 160. Whisk together the oil, sugar, syrup and eggs until well combined

2. Stir in the rest of the ingredients.

3. Pour into the lined tin and pop in the over for 50 minutes. Allow the cake to cool.

4. Combine the ingredients for the topping and beat together.

5. Sprinkle over crumbled Biscoff biscuits or decorate as desired.

Download Mel’s Harvest Tray Bake recipe here