Parsnip cake

Method

1. Preheat the oven to 160°C. Grease a non-stick 22 × 10 cm ring tin.
2. In a large saucepan over low heat, melt the butter, sugar and golden syrup. Remove from the heat and allow the mixture to cool for 5 minutes.
3. Lightly whisk the eggs and add them to the cooled mixture.
4. Sift together the flour and baking powder.
5. Peel and coarsely grate the parsnips. Toss in the flour mixture to coat.
6. Combine the wet ingredients with the dry ingredients and pour into the prepared tin. Bake for 40–45 minutes or until an inserted skewer comes out clean.
7. Turn out onto a wire rack and leave to cool for 15–20 minutes before icing.
8. To make the icing, whisk the egg white in a medium bowl until just broken up. Whisk in the icing sugar to form a thin icing. Stir in the lemon juice to assist hardening.
9. Decorate the cooled cake with the icing and leave for 25 minutes to set before serving.