On Saturday Bury Free Press reporter Emma Lake was jointly named Suffolk’s best amateur baker at the Great Suffolk Bake Off after presenting the judges with a Suffolk carrot and parsnip cake.
Ingredients: 300g self raising flour, 1/4 teaspoon baking powder, 1.4 teaspoon bicarbonate of soda, 1 teaspoon of cinnamon, a sprinkling of ground cloves and nutmeg, four eggs, 335ml sunflower oil, 450g sugar, 70g grated carrots, 70g grated parsnips, a handful of sultanas and chopped walnuts, two tablespoons of boiling water.
Butter two nine inch cake tins and preheat an oven to 180 centigrade (slightly less for a fan oven).
First beat the oil and sugar together well, then separate two of the eggs and put the whites to one side while you beat in the two whole eggs and two egg yolks.
Then add the grated carrots, grated parsnips, sultanas and walnuts to the mixture adjusting the amounts to your taste.
Sift flour, spices, baking powder and bicarbonate of soda into the mixture and fold in.
Add the boiling water and mix.
Finally whip the egg whites and fold them in before dividing the mixture between the two tins and popping it in the oven for 45 minutes.
Check the cake is cooked by sticking a skewer into it and if it comes out clean remove from the oven.
For the frosting combine 400g cream cheese, 180g butter, 220-250g icing sugar 1/2 teaspoon vanilla essence and a dash of lemon juice. This can be kept in the fridge until needed.