lemon and parsnip cake with elderflower lemon syrup

I made this cake for the styling workshop that carole poirot and I held in Clapham studios in London, it was really yummy, after we styled and took photos of it we got to sit down and enjoy it which was great, (I like to see people eat the things I make). after a 5 hour coach trip up to London I had to get straight into my aunts kitchen to bake this for the next day, I had bought my cake tins and my trusty spatula but had to use her electric whisk, its been a while since I used a hand held whisk and I forgot how much harder and messier it is compared to a stand mixer (thank god for my kitchenaid), I made the elderflower and lemon syrup the day before and took it up with me. the workshop was really fun and it was so great to meet some really lovely people I had such a nice time. we have some more planned if you want to join us for the next one, just click the workshop tab in the menu.

recipe

for the cake

320g (11oz) unsalted butter,
320g (11 oz or 1 and 2/3 cups) soft light brown sugar
4 medium eggs
2 tbsp. honey
zest from 2 lemons
2 tbsp. lemon juice
320g (11 oz or generous 2 1/2 cups) plain flour
2 teaspoons bicarbonate of soda (baking soda)
1 tsp cinnamon
pinch salt
300g (3 1/2 oz) peeled and grated parsnip

preheat the oven to 160c

grease and line 4 15cm (6 inch tins) with baking paper.

using a stand mixer or electric hand held mixer beat the butter, sugar together for 2 minutes until pale and well combined. then add the eggs one at a time until thick then add the honey

sift together the flour, baking soda and salt in a clean bowl.

add flour mixture to wet mixture and beat to combine. (i did this bit by hand as i dont like to over work it and build up to much gluten in the flour resulting in a tough sponge)

finally fold in the parsnip, and zest, then add the juice and divide between the tins then bake for 20 to 25 minutes until a skewer inserted comes out clean.

leave to cool on a wire rack.

to make syrup

flowers from 4 elderflower heads
juice and zest from 1 lemon
2 cups of water
1 cup sugar

add the flowers zest, juice and sugar into a pan and reduce until a syrup then pour through a sieve to remove flowers into a jar

to make buttercream

250g mascarpone
8 tbsp. icing sugar
300 ml double (heavy cream)

beat the cream and icing until it is starting to thicken then add the mascarpone and mix until creamy,

to assemble

level cakes by cutting off the domed tops, (if I bake them at 160c they don’t dome)

place one of the layers onto a cake plate or stand and brush the cut side up with syrup then pipe on the buttercream and then add another layer and continue third and fourth layers.

finishing with a thin layer of buttercream on the top and spread around the sides.

8 Comments

Lady jane grey says

June 25, 2016 at 3:32 pm

Can you actually taste the parsnip ?
Amanda @ Cookie Named Desire says

June 26, 2016 at 3:58 pm

What a gorgeous cake! And the styling is beautiful. Would you believe I’ve never tried using a hand mixer before? (I am kind of glad about that) I wish I could go to a workshop with you… maybe when I am back in the UK!
Natalia says

February 1, 2017 at 6:41 pm

Beautiful recipe, Aimee! Thank you for sharing it!
- twiggstiudios says
  
  February 2, 2017 at 5:40 pm
  
  thankyou so much xxx