Parsnip And Orange Spiced Cake Recipes

PARSNIP SPICE CAKE WITH GINGER CREAM CHEESE FROSTING

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.)

PARSNIP CAKE RECIPE WITH MAPLE BUTTERCREAM

Steps:

• Preheat oven to 350F; butter and flour a 9-inch cake pan.
• In a large bowl, whisk together the maple syrup, canola oil, eggs, and ginger.
• In a medium bowl, whisk together the almond flour, all-purpose flour, cinnamon, baking soda, and salt.
• Gradually stir the dry ingredients into wet, then fold in parsnips.
• Pour into the prepared cake pan and bake about 38 minutes, until a toothpick inserted in the center comes out clean.
• Cool completely before frosting.
• In a double boiler, whisk together the egg whites and maple syrup. Heat until the sugar is dissolved and the mixture is warm (about 140F), whisking frequently, about 3 to 5 minutes.
• Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until the mixture is thick and glossy, about 5 to 7 minutes.
• Add the vanilla bean paste, salt, and cinnamon, then beat in the powdered sugar.
• Add the butter and cream cheese piece by piece while beating; stop beating when the buttercream is thick and smooth.
• Once the cake is cooled, frost it with the buttercream and decorate the top with sliced almonds if desired.

PARSNIP AND ORANGE SPICED CAKE

Steps:

• To make the cake: 1. Preheat the oven to 180°C/fan 160°C. Grease and line the base of two 20.5cm sandwich tins with baking paper. 2. In a large bowl sift together the flour, baking powder, cinnamon, nutmeg and mixed spice. Add the caster sugar and chopped walnuts, mix through with a wooden spoon, and set aside. 3. Put the eggs and sunflower oil in a different bowl, and beat for a few minutes. Now mix all the dry ingredients into the egg and oil mixture, along with the the grated parsnips and orange zest. Mix everything together until you have a thick batter; about 2 minutes. 4. Divide the mixture between the two cake tins, and level it off using a spatula. Bake for 25-30 minutes. The cakes should be golden, and a skewer inserted into the centre should come out clean. 5. Leave the cakes in the tins for 10 minutes, then turn out on to a wire rack and peel off the baking paper. Leave to cool completely. To make the frosting: 1. In a bowl, beat the butter with a wooden spoon then add the cream cheese and icing sugar. Beat until it all comes together, but be careful not to overdo it, or the frosting will become runny. Leave the frosting the fridge until you need it, if your kitchen is really warm. 2. Take your cooled cakes and sandwich them together using the frosting. Top the cake with lashings of frosting and sprinkle with walnuts, and some extra orange zest.