Parsnip Lemon And Walnut Cake Recipes

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PARSNIP, LEMON AND WALNUT CAKE



Parsnip, Lemon and Walnut Cake image

by Jenni Muir You've heard of carrot cake - now experience the sweet spiciness parsnips bring to old-fashioned British baking. 20 minutes plus cooling time for preparation

Provided by sugarrushkid

Categories     Dessert

Time 1h40m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 12

320 -350 g parsnips
2 eggs
125 ml sunflower oil, plus extra
sunflower oil, for greasing
250 g caster sugar
1 large lemon, zest of (finely grated)
1 teaspoon vanilla extract
375 g self-raising flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
60 g walnut pieces, chopped
icing sugar, for dusting

Steps:

  • Grease a square cake tin by brushing it lightly with neutrally-flavoured oil. Line it with baking parchment, then oil lightly again. Preheat the oven to 180°C/Gas 4.
  • Peel and trim the parsnips, then coarsely grate enough to give 250g of grated vegetable. Set aside.
  • In a large mixing bowl, whisk the eggs together, then add the oil, sugar, lemon zest, vanilla extract and grated parsnips. Stir to combine and set aside.
  • Sift the self-raising flour, cinnamon and salt into a second large mixing bowl. Make a well in the centre, then pour in the parsnip mixture. Add the chopped walnut pieces and stir just enough to combine the ingredients and make a stiff batter.
  • Pour the mixture into the prepared cake tin, spreading it out fairly evenly into the corners. Bake for 1 hour - 1 hour 20 minutes or until the cake is well risen, the top is firm and brown, and a metal skewer inserted in the centre of the cake comes out clean.
  • Remove the cake from the oven and allow it to cool for 5-10 minutes in the tin before lifting it out to a wire rack to cool completely. Dredge with icing sugar before serving.

Nutrition Facts : Calories 504.9, Fat 20.2, SaturatedFat 2.7, Cholesterol 46.5, Sodium 763, Carbohydrate 74.5, Fiber 3.8, Sugar 33.5, Protein 7.8

PARSNIP SPICE CAKE



Parsnip Spice Cake image

Categories     Cake     Side     Bake     Parsnip

Yield makes 1 9-inch round cake or about 2 dozen cupcakes

Number Of Ingredients 19

2 large eggs
1/2 cup neutral-flavored cooking oil, such as canola or soybean
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon ground ginger
Pinch of ground cloves
2 cups very coarsely grated parsnip (2 to 3 medium parsnips)
1/3 cup roughly chopped dried sour or sweet cherries or dried cranberries, plus extra for garnish
1/2 cup walnut pieces (optional)
1 cup all-purpose flour
Cream Cheese Frosting (recipe follows)
Cream Cheese Frosting
6 tablespoons (3/4 stick) unsalted butter, softened
8 ounces cream cheese, softened
3/4 teaspoon vanilla extract
2 teaspoons freshly squeezed lemon juice
About 3/4 cup powdered sugar, sifted
(makes about 1 1/2 cups)

Steps:

  • Preheat the oven to 350˚F. Grease a 9-inch round cake pan or two 12-cup muffin tins (or line the muffin tins with cupcake papers).
  • In a medium bowl, whisk together the eggs, oil, sugar, baking soda, salt, ginger, and cloves. Add the parsnips, cherries or cranberries, and walnuts and whisk thoroughly. Stir in the flour and mix until fully combined. Pour the batter into the cake pan or fill the muffin tins three-quarters full. Bake until a toothpick inserted into the center comes out clean, 20 minutes for cupcakes or 40 minutes for a cake. Let cool for 5 minutes in the pan before inverting onto a cooling rack to cool completely.
  • Frost with the cream cheese frosting and garnish with additional cherries.
  • Cream Cheese Frosting
  • Beat the butter in a small bowl and add the cream cheese. Mix until thoroughly blended, scraping the sides of the bowl while stirring. Stir in the vanilla and lemon juice. Add the powdered sugar, 1/4 cup at a time. Taste after each addition for sweetness. Add more powdered sugar until the desired level of sweetness is reached.
  • Make Ahead
  • The cake or cupcakes can be stored, covered, for up 3 days at room temperature or 5 days in the refrigerator.

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