![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikW73vUKD8eqHqq15VbtteMukJ2tX-g_05rfZizsdrdSYPxQ2JXYr14az99r2KmUOukhQWknvP_xcnEq3BTv6ESXZgNWGpak-I5n6OD1zdHhyphenhyphenWZsdNLHw8bSDyDTw_XER3x41e-Cixe-w/s1600/Cake.jpg)
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]
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOT8gN_Pt-tMmHLWr_R_0secYKQr-Zkngqhr254uhbtvA-9Ykl8XyTtyOIejLd2URsUu8UK9-2JcgvBgx0szDZrmUXjk7Vo97xam1iFvC9i4AF1QJdZeCFiu7KWAO7hz1I7D1gWojrcyo/s1600/Parsnip3-1.jpg)
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
I served this with Halter Ranch's Vin de Paille. Tasting notes to follow. It was a delicious pairing.
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