BLACKBERRY PARSNIP SMASH CAKE RECIPE BY TASTY
The ingredients will yield three 4-inch cakes or 12 cupcakes. Your choice!
Provided by Jenny Best
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
- Mix the parsnips, applesauce, banana, coconut yogurt, coconut oil, orange zest, vanilla extract, and coconut sugar if you're using it. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
- Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
- In a separate mixing bowl, whisk together the flour, baking powder, cardamom, and salt.
- Add the dry ingredients to the bowl with the wet ingredients. Use a spatula to stir until combined and no streaks of flour remain. Now add the blackberries, and use the spatula to stir and mash them into the batter. .
- Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
- Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
- Cool and serve!
Nutrition Facts : Calories 127 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 10 grams
PARSNIP MASH
Steps:
- Peel and roughly chop 2 pounds parsnips. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons butter; season with salt and pepper. Sprinkle with grated parmesan.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE
The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h5m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 697 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.12 milligram of sodium
JAZZED-UP PARSNIP MASH
Sweet root vegetables given a spicy boost
Provided by Ruth Watson
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 7
Steps:
- Cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces.
- Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15 minutes, half-covered, until tender but not slushy. Drain well, then return parsnips to the saucepan.
- Push the parsnips to one side and put the butter, spices and plenty of ground black pepper into the space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.
- Now add the milk and oil and mash the parsnips vigorously, until smooth. (They won't look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) Adjust the seasoning, if necessary, and serve immediately.
Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
EARL GREY BLACKBERRY CAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, whole milk, earl grey tea, unsalted butter, honey, large eggs, all purpose flour, baking powder, baking soda, kosher salt, vanilla bean, blackberry, unsalted butter, vanilla extract, powdered sugar, blackberry, edible flowers, earl grey tea, cake turntable, parchment paper round, offset spatula, bench scraper
Provided by Rachel Gaewski
Categories Desserts
Yield 12 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375°F (190°C). Grease 3 8-inch (20 cm) round cake pans with nonstick spray and line the bottoms with parchment paper.
- Make the cake: In a small pot over medium heat, combine the milk and 2 tablespoons of Earl Grey tea. Bring to a simmer, then remove from the heat, cover, and set aside to steep for at least 30 minutes, up to 1 hour.
- Strain the steeped milk through a fine-mesh sieve into a medium bowl and discard the tea leaves. Let cool to room temperature.
- In a large bowl, beat the butter with an electric hand mixer until pale and fluffy, 2-3 minutes. Add the honey and beat to combine. Add the eggs, 1 at a time, beating to incorporate before adding the next. The mixture will look curdled at this point, but will come together. Sift in half of the flour, the baking powder, baking soda, and salt and beat just until combined. Add the steeped milk and beat to incorporate. Sift in the remaining flour and beat until just combined. Add the vanilla bean seeds and remaining tablespoon of Earl Grey tea and beat to incorporate. The batter will be relatively thick.
- Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
- Bake the cakes for 20-25 minutes, until golden brown and a toothpick inserted into the center comes out clean. Transfer the cakes to a wire rack to cool for 5-10 minutes, until safe to handle. Turn the cakes out of the pans and let cool completely on the wire rack, 25-30 minutes.
- Make the frosting: In a small food processor, blend the blackberries into a smooth puree, about 30 seconds. Strain the blackberry puree through a fine-mesh sieve into a medium bowl, using a rubber spatula to push the mixture through. Discard the seeds and set the puree aside.
- In a large bowl, cream the butter with an electric hand mixer until pale and fluffy, 2-3 minutes. Mix in the vanilla. Sift in the powdered sugar, 1 cup (120 G) at a time, and beat to incorporate. Mix in the blackberry puree.
- Assemble the cake: Place the cardboard round on the cake turntable. Spread a dab of frosting in the middle and center 1 of the cakes on the round. Using an offset spatula, spread about 1 cup (115 G) of frosting evenly over the top of the cake. Spread evenly into a layer about ½-inch (1 ¼ cm) thick. Arrange half of the halved blackberries, cut sides down, on top of the frosting, pressing down gently into the frosting. Place another cake layer on top and repeat frosting with another cup of frosting and filling with the remaining halved blackberries.
- Top with the remaining cake layer. Dollop 1-1½ cups (115 G) of frosting on top. Using the offset spatula, spread the frosting in an even layer across the top, starting from the center and working toward the outer edge. Cover the sides of the cake with more frosting, working from top to bottom down the sides. Remove and reserve any excess frosting. Holding a bench scraper against the side of the cake, slowly spin the turntable to help spread the frosting into a thin "naked" layer. Remove excess frosting from the bench scraper as necessary. Use the offset spatula to add more frosting to the sides to cover up any particularly bare spots and to smooth out the top and edges of the cake. Refrigerate cake for 20 minutes, until the frosting is set.
- Pile the whole and halved blackberries in the center of the cake and decorate with the edible flowers. Sprinkle lightly with loose Earl Grey tea leaves.
- Slice and serve.
- Enjoy!
CRISP EVENINGS BLACKBERRY CAKE
This yummy blackberry cake is yummy year-round. I especially love it served warm for dessert in the winter, because the spices warm me up!
Provided by Allison S.F.
Categories Sheet Cake
Time 1h25m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- Stir milk and vinegar together in a small bowl; set aside to sour for 5 minutes.
- Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until creamy and smooth; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg. Gradually stir in flour until just incorporated. Fold in 1 cup blackberries. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 35 minutes. Allow cake to cool.
- Beat confectioners' sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/2 cup blackberries and milk until frosting is desired thickness. Spread icing on the cooled cake; sprinkle with coconut and pecans.
Nutrition Facts : Calories 375 calories, Carbohydrate 52.5 g, Cholesterol 61.8 mg, Fat 18.4 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 10.2 g, Sodium 198.9 mg, Sugar 42.2 g
BLACKBERRY JAM CAKE III
This recipe has been in my family for years. My grandmother always baked it for Christmas and now I do the same. Frost with Cream Cheese Frosting.
Provided by Jo Ann Herrington
Categories Desserts Cakes Spice Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 46 g, Cholesterol 100.9 mg, Fat 13.9 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 204.5 mg, Sugar 26.2 g
More about "blackberry parsnip smash cake recipe by tasty"
BLACKBERRY BOURBON SMASH (WHISKEY SMASH RECIPE)
From kitchenswagger.com
10 BEST PARSNIP CAKE RECIPES | YUMMLY
From yummly.com
BLACKBERRY CAKE WITH BLACKBERRY FROSTING - NATASHA'S …
From natashaskitchen.com
45 BLACKBERRY RECIPES BURSTING WITH JUICY FLAVOR - TASTE …
From tasteofhome.com
NADIYA HUSSAIN’S PETER RABBITTM PARSNIP AND BLACKBERRY CAKE
From peterrabbit.com
MOMS BLACKBERRY SPONGE CAKE - SUGAR GEEK SHOW
From sugargeekshow.com
FOOLPROOF BLACKBERRY CAKE RECIPE - SERIOUS EATS
From seriouseats.com
MAMA’S BLACKBERRY JAM CAKE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
SMASH CAKE RECIPES FOR BABY’S FIRST BIRTHDAY
From domvine.com
BLACKBERRY PARSNIP SMASH CAKE FOR BABIES, PT 1 ON VIMEO
16 EASY SMASH CAKE RECIPES FOR TIRED BUT EXTRA MAMAS
From scarymommy.com
SMASH CAKE RECIPES FOR BABY'S FIRST BIRTHDAY - SOLID STARTS
From solidstarts.com
BLACKBERRY PARSNIP SMASH CUPCAKES - NEWSBREAK
From newsbreak.com
BLACKBERRY DUMP CAKE RECIPE EVERYONE LOVES - FAMILY DINNERS
From familydinners.com
PARSNIP & GINGER CAKE WITH GINGER BUTTERCREAM | BAKING MAD
From bakingmad.com
EASY BLACKBERRY DUMP CAKE RECIPE! (JUST 3 INGREDIENTS ... - DIY THRILL
From diythrill.com
PUMPKIN AND PARSNIP BATTENBERG CAKE RECIPE FROM BLACKBERRY
From pennypost.org.uk
PARSNIP LOAF CAKE - VEGGIE DESSERTS
From veggiedesserts.com
SMASH CAKE RECIPE - BARAN BAKERY
From baranbakery.com
BLACKBERRY PARSNIP SMASH CAKE FOR BABIES, PT 2 ON VIMEO
RECIPE - TOASTED PARSNIP MASH - SMART KITCHEN
From smartkitchen.com
15 EASY PARSNIP SIDE DISH RECIPES - RECIPE BY BLACKBERRY BABE
From blackberrybabe.com
LAYERS OF OUR CLASSIC CHOCOLATE CAKE SANDWICHED BETWEEN LAYERS OF …
From pinterest.ca
EASY BLACKBERRY POUND CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
PARSNIP CAKE - KATIEBIRD BAKES
From katiebirdbakes.com
PARSNIP AND POTATO SOUP | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BLACKBERRY LIME CAKE - THE CAKE BLOG
From thecakeblog.com
PARSNIP AND LEMON CAKE | HARRISON CATERING
From harrisoncatering.co.uk
THE BEST BLACKBERRY CAKE RECIPE – SUGAR GEEK SHOW
From sugargeekshow.com
PARSNIP CAKE - GREAT BRITISH RECIPES
From greatbritishrecipes.com
BLACKBERRY PARSNIP SMASH CAKE RECIPE BY TASTY | RECIPE IN …
From pinterest.com
BLACKBERRY DUMP CAKE - BLACKBERRY COBBER WITH CAKE MIX RECIPE
From blackberrybabe.com
EASY SMASH CAKE RECIPE FOR BABY’S FIRST BIRTHDAY
From brooklynactivemama.com
DELICIOUS BLACKBERRY PARSNIP SMASH CAKE RECIPE
From pinterest.com
BLACKBERRY PINEAPPLE SMASH - WHAT'S GABY COOKING
From whatsgabycooking.com
TOASTED PARSNIP MASH - RECIPE - SMART KITCHEN | ONLINE COOKING …
From smartkitchen.com
TASTY COTTAGE PIE WITH PARSNIP MASH - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
BLACKBERRY BASIL BOURBON SMASH RECIPE | CAKE 'N KNIFE
From cakenknife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love