Parsnip Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Add the butter to a small skillet over medium heat. Cook with the sage leaves until the butter is browned, then remove the leaves and set aside on a paper towel-lined plate. Reserve for later. Let the butter cool slightly.
• Add the eggs and sugar to a stand mixer fitted with a whip attachment. Whip on medium-high speed until it has thickened, 5 to 7 minutes.
• Add the grated parsnips, ground hazelnuts, reserved browned butter, flour, baking powder, salt and nutmeg. Fold until just combined, then pour into a 9-by-13-inch nonstick baking dish.
• Bake until golden brown, 40 to 45 minutes.
• For the praline cremeux: Add the cream cheese, almond butter, caramel sauce, oat milk and salt to a food processor. Turn on the food processor and stream in the cream until fully blended, scraping down the sides as needed.
• Pour the mixture into a bowl and refrigerate while the cake is baking.
• Spoon the cake into jars or rocks glasses, then drizzle with the cremeux and garnish with the reserved fried sage leaves.

Steps:

• Sift flours, spices& Baking soda into large bowl.
• Combine sugar, eggs, oil& vanilla essence.
• Add parsnip, coconut& fruit to egg mix.
• Fold into flours, spices& soda with wooden spoon until JUST mixed.
• Bake 180 for 1 hour in a well greased 23cm cake tin.
• Ice with cream cheese icing.

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
• Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)

Steps:

• Preheat oven to 350 degrees. In a separate bowl beat together the top 8 ingredients. Then cut and add in the grated parsnips, cut pear, and raisins. Put into a 22 cm loose bottomed round cake tin, lined bottom and sides above the tin sides, or a well greased bundt pan.
• Cook until done (tooth pick comes out clean) approximately 1 hour.
• optional add in: 1/2 cup walnuts Optional: cream cheese icing.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
• Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.