Parsnip Cake with Horlicks Icing and Toasted Hazelnuts is carrot cake's sweeter cousin — 150g (5.3 oz) of finely grated parsnip, warm ginger, and ground almonds in the sponge, malted Horlicks icing, and a scatter of toasted nuts on top. Even the skeptics come back for seconds.
Parsnips in a cake? Stay with me! If you’re a fan of the glorious carrot cake, you’ll understand that root vegetables can bring incredible sweetness and moisture to a bake. This recipe takes that concept and gives it a cozy, nostalgic twist. We’re pairing sweet, earthy parsnips with the comforting, malty flavour of Horlicks in a creamy buttercream, all topped off with the irresistible crunch of toasted hazelnuts. It’s a wonderfully unique loaf cake that’s perfect with a cup of tea or even served warm as a dessert with a scoop of vanilla ice cream. Ready to try something new and delicious?
Ingredients
• For the Cake
• 150g (5.3 oz) / ⅔ cup sunflower oil, plus more for the tin
• 75g (2.65 oz) / ¾ cup ground almonds
• 3 large eggs, lightly beaten
• 150g (5.3 oz) / ¾ cup packed light muscovado sugar
• 75g (2.65 oz) / ⅔ cup self-raising flour
• ½ tsp baking powder
• ¼ tsp ground ginger
• pinch of sea salt
• 150g (5.3 oz) / 1½ cups parsnip, peeled and finely grated
• For the Icing
• 125g (4.4 oz) / ½ cup + 1 tbsp (15 ml) unsalted butter, softened
• 125g (4.4 oz) / 1 cup (240 ml) icing sugar, sifted
• 50g (1.76 oz) / ⅓ cup Horlicks malted milk powder
• To Decorate
• 50g (1.76 oz) / ⅓ cup hazelnuts, skinned
• icing sugar, to dust (optional)
Instructions
1. Preheat your oven to 155°C / 135°F fan / gas mark 3. Lightly oil a 26 x 12cm loaf tin and line the base with baking parchment.
2. Spread the ground almonds and whole hazelnuts on separate baking trays. Toast in the preheated oven for 15–20 minutes, turning every 5 minutes, until fragrant and golden brown. The hazelnuts may take slightly longer. Set aside to cool completely.
3. In a large mixing bowl, whisk together the eggs, oil, and muscovado sugar until well combined. You can also use a stand mixer fitted with the beater attachment.
4. Add the flour, toasted ground almonds, baking powder, ginger, and salt to the wet . Mix until just combined, then fold in the grated parsnip.
5. Spoon the batter into your prepared loaf tin and smooth the top. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
6. To make the icing, beat the softened butter and sifted icing sugar in a bowl until light and fluffy. In a separate small bowl, mix the Horlicks powder with 2 tablespoons (30 ml / 1 fl oz) of boiling water to form a smooth paste. Beat this malted paste into the buttercream until fully incorporated.
7. Once the cake is completely cool, spread the Horlicks icing generously over the top. Roughly chop the toasted hazelnuts and scatter them over the icing. Finish with a light dusting of icing sugar, if desired, before slicing and serving.
Nutritional Information
• is an estimate and may vary based on the specific and brands used.
Pro Tips
• Use the fine side of a box grater for the parsnips to ensure they melt into the cake batter, providing moisture without a stringy texture.
• Don’t skip toasting the ground almonds and hazelnuts. This simple step deeply enhances their nutty flavour and is crucial for the final taste of the cake.
• For an elegant dessert, serve a slice of the un-iced cake warm with a scoop of vanilla ice cream and a few fresh orange segments.
• The cake can be baked a day in advance and stored in an airtight container at room temperature. Frost just before serving for the best texture.
FAQ
Q: Can I make this parsnip cake vegan
A: To make this cake vegan, you’ll need a few substitutions. Replace the 3 large eggs with a vegan egg replacer like a flax egg (3 tbsp / 45 ml ground flaxseed mixed with 9 tbsp / 135 ml water). For the icing, use a plant-based butter block instead of dairy butter. Horlicks Original is vegetarian but contains milk, so for a fully vegan version, you would need to find a vegan-certified malted milk powder or create a different frosting, like a simple vegan vanilla or spiced glaze.
Q: Is Horlicks suitable for a vegetarian diet
A: Yes, Horlicks Original is certified as suitable for vegetarians. It contains milk and whey powder, so while it is not suitable for vegans, it is a perfectly delicious addition for a lacto-vegetarian bake. Always check the packaging of the specific product you buy, as formulations can sometimes vary.
Q: How should I store this vegetarian loaf cake
A: Store the unfrosted cake in an airtight container at room temperature for up to 3 days. If you’ve already added the Horlicks buttercream, it’s best to store the cake in an airtight container in the refrigerator for up to 4-5 days. Allow it to come to room temperature for about 30 minutes before serving for the best flavour and texture.
Q: Are there any nut-free alternatives for this recipe
A: Yes, you can make this cake nut-free. Replace the 75g (2.65 oz) of ground almonds with an equal amount of self-raising flour. For the topping, substitute the toasted hazelnuts with toasted pumpkin seeds or sunflower seeds for a similar delicious crunch. Always ensure all your ingredients are processed in a nut-free facility if dealing with a severe allergy.
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Parsnip Cake with Horlicks Icing and Toasted Hazelnuts
Ingredients
Method
- Preheat your oven to 155°C / 135°F fan / gas mark 3. Lightly oil a 26 x 12cm loaf tin and line the base with baking parchment.
- Spread the ground almonds and whole hazelnuts on separate baking trays. Toast in the preheated oven for 15–20 minutes, turning every 5 minutes, until fragrant and golden brown. The hazelnuts may take slightly longer.
- Set aside to cool completely.
- In a large mixing bowl, whisk together the eggs, oil, and muscovado sugar until well combined. You can also use a stand mixer fitted with the beater attachment.
- Add the flour, toasted ground almonds, baking powder, ginger, and salt to the wet .
- Mix until just combined, then fold in the grated parsnip.
- Spoon the batter into your prepared loaf tin and smooth the top.
- Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
- Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
- To make the icing, beat the softened butter and sifted icing sugar in a bowl until light and fluffy.
- In a separate small bowl, mix the Horlicks powder with 2 tablespoons (30 ml / 1 fl oz) of boiling water to form a smooth paste.
- Beat this malted paste into the buttercream until fully incorporated.
- Once the cake is completely cool, spread the Horlicks icing generously over the top. Roughly chop the toasted hazelnuts and scatter them over the icing.
- Finish with a light dusting of icing sugar, if desired, before slicing and serving.
- Don't skip toasting the ground almonds and hazelnuts. This simple step deeply enhances their nutty flavour and is crucial for the final taste of the cake.
