Parsnip, Peach and Passionfruit Layer Cake
By Sebby's Café Deli

Equipment
3 (preferably silicone) 8" Round tins (standard inch high)
 
Ingredients
450g butter or stork
450g caster sugar
8 medium-sized free range eggs
450g self raising flour, sieved
1tsp bicarbonate of soda
1 parsnip finely grated (about 200g, skin on - ends cut off)
Zest of 2 limes
200g tinned peaches, drained and diced
 
Buttercream
 
250g butter or stork
500g icing sugar, sieved
 
Beat the butter/ stork until pale, then gradually fold in the icing sugar
 
Topping
 
250g icing sugar, sieved
1 passion fruit
Squeeze of lime juice
 
Cut the passion fruit in half and scoop the flesh into the icing sugar - seeds and all! Stir until combined and add a squeeze of lime juice to your desired consistency
 
Method

1. Preheat oven to 180c
2. Cream the butter and sugar until pale
3. Add the eggs 2 at a time and beat in, adding a little flour if mix starts to split
4. Stir in grated parsnip, peaches and lime zest, add a little flour if needed
5. Sieve the remaining flour and bicarbonate of soda into the mix from a height (to incorporate as much air as possible), then fold until incorporated
6. Divide mix into the 3 tins (butter, grease and line/ flour if you're not using silicone) and bake in the preheated oven for 30 minutes
7. Cakes are done when they are:

- Springy in the centre
- Lightly golden on top
- A skewer comes out clean

8. Once cool, evenly spread buttercream on the 1st and 2nd layers, then pop one on top of the other carefully. Add the last layer on top and pour the passion fruit icing onto the centre of the cake. Be patient and let it drizzle down the sides, if your icing is on the thick side then help it on its way with the back of a teaspoon - or if it is a little runny either add more icing sugar or just pour it slowly!