Recipe for parsnip cake with orange cream-cheese frosting
Makes one 9-inch round cake
Parsnips thrive in cold soil. And so, after a hard freeze, when the starch in parsnips has begun turning to sugar, they are especially sweet in slaws, sides, and desserts. In this simple one-bowl cake, grated raw parsnips are the starring ingredient (think carrot cake, which it resembles).
CAKE
Butter (for the pan)½cup walnuts, chopped1cup flour¾teaspoon baking powder½teaspoon baking soda¼teaspoon salt½teaspoon ground cinnamon⅛teaspoon ground nutmeg2eggs½cup canola oil¾cup granulated sugar½teaspoon vanilla extract2medium parsnips (about 8 ounces total), peeled and shredded on the large holes of a hand grater (about 1½ cups)½cup dried cherries
1. Set the oven at 350 degrees. Butter a 9-inch round cake pan and line the bottom with a piece of parchment paper cut to fit it; butter the paper.
2. In a small baking dish, spread the walnuts. Toast them in the oven for 10 minutes, turning often, or until they are browned. Remove from the oven and set aside 2 tablespoons of the walnuts to decorate the cake.
3. In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to blend them thoroughly.
4. In an electric mixer, beat the eggs at medium speed. Add the oil, granulated sugar, and vanilla and beat until blended. Add the flour mixture and parsnips and beat just to mix.
5. Remove the bowl from the mixer stand. Stir in the cherries and remaining walnuts. Pour the mixture into the pan and smooth the top. Bake for 30 minutes or until a skewer inserted into the center of the cake comes out clean.
6. Set the pan on a wire rack to cool for 10 minutes. Remove the cake from the pan, peel off the parchment paper, and leave to cool completely.
FROSTING
½large package (4 ounces) cream cheese, at room temperature2tablespoons unsalted butter, at room temperature1¼cups confectioners’ sugar¼teaspoon vanilla extractGrated rind of 1 orange2tablespoons walnuts, toasted (see above)
1. In an electric mixer, beat the cream cheese and butter until well blended. Add the confectioners’ sugar and beat until smooth and creamy. Beat in the vanilla and orange rind.
2. Spread the frosting on the top and sides of the cake and sprinkle the walnuts around the top edge. Jean Kressy
To comment, please create a screen name in your profile
To comment, please verify your email address
Conversation
This discussion has ended. Please join elsewhere on Boston.com