for 15 pieces

Cake

250 g	cane sugar
4	egg yolk
2 tbsp	sunflower oil
350 g	parsnip, finely grated
1 ½ tsp	cinnamon
½ tsp	ground cardamom
1	tangerine, rinsed with hot water, dabbed dry, grated zest, 3 tbsp of juice set aside
350 g	ground hazelnuts
100 g	pecan nut, coarsely chopped
70 g	white flour
1 tsp	baking powder
4	egg white
1 pinch	salt

Frosting

100 g	butter, soft
50 g	icing sugar
200 g	double cream cheese (e.g. Philadelphia)
50 g	pecan nut, coarsely chopped
1	tangerine, rinsed with hot water, dabbed dry, grated zest

How it's done

Cake

Using the whisk on a hand mixer, beat the sugar, egg yolks and oil in a bowl for approx. 3 mins. until light and fluffy. Add the parsnips, cinnamon, cardamom and tangerine zest, mix in. Combine the hazelnuts, pecan nuts, flour and baking powder, stir into the mixture. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the sponge mixture to the prepared tin.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

Frosting

Beat together the butter and icing sugar using the whisk on a hand mixer until the mixture becomes lighter in colour. Add the cream cheese and reserved tangerine juice, mix well. Spread the frosting on top of the cake, decorate with pecan nuts and tangerine zest.

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