Spiced Parsnip Cake {Putting Down Roots}

I love parsnips. And I thought - instead of making a carrot cake - I would make a parsnip cake for one of our Thanksgiving desserts. Actually, I didn't make it. I just had the idea to make it. And the Enthusiastic Kitchen did all the work. It was delicious.

Ingredients makes one 11" round cake

2 C flour
1/2 C almond meal
1/2 C shredded coconut
2 1/2 t baking powder
1 t baking soda
spices (I saw that D used white cardamom pods, ground ginger, nutmeg, cinnamon...not sure what else...and I definitely didn't see his measurements)
1/2 C buttermilk, room temperature
1/2 C ginger syrup
3/4 C organic granulated sugar
4 large eggs, room temperature
1 t pure vanilla extract
1/2 C butter, melted and cooled
2 C shredded parsnips (that was approximately 3 medium parsnips for us)
[see below for Ginger Buttermilk Glaze]

Procedure

Preheat the oven to 325º F. Butter your baking dish and set aside; I used an 11" round baking stone.

Combine the dry ingredients in a large bowl - except the parsnips. Whisk the wet ingredients together in a different bowl.

Incorporate the wet ingredients into the dry ingredients, and stir until moistened. Fold in the parsnips.

Pour into prepared pan, and bake until center springs back, approximately 35 to 40 minutes. Let cool completely.

Ginger Buttermilk Glaze

1/4 C ginger syrup
1/4 C butter
1/2 C buttermilk, room temperature

Combine the syrup and butter in a medium saucepan. Heat until the syrup starts to boil and the butter is melted. Allow to cool for a few minutes, then whisk in the buttermilk. Pour glaze over the cake before serving.

I served this with Halter Ranch's Vin de Paille. Tasting notes to follow. It was a delicious pairing.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog