Parsnip And Pear Cake Food

PARSNIP AND PEAR CAKE

Steps:

• Preheat oven to 350 degrees. In a separate bowl beat together the top 8 ingredients. Then cut and add in the grated parsnips, cut pear, and raisins. Put into a 22 cm loose bottomed round cake tin, lined bottom and sides above the tin sides, or a well greased bundt pan.
• Cook until done (tooth pick comes out clean) approximately 1 hour.
• optional add in: 1/2 cup walnuts Optional: cream cheese icing.

PARSNIP, PEAR, AND GINGER CAKE

Steps:

• Grease and line a 23cm/9 inch spring-form or loose-bottomed cake tin. Preheat your oven to 180°C.(350°F)
• Use kitchen roll or a clean tea towel to squeeze out any excess moisture from the grated pear and parsnip. Mix together in a bowl with the drained plumped up raisins, ginger, lemon juice and zest.
• In another bowl, whisk together the eggs and sugar with an electric whisk until very light and airy, about 5 minutes on a high speed. Then beat in the oil to incorporate.
• Sieve in the spelt flour, ground ginger and cinnamon, baking powder and ground hazelnuts or almonds and fold in gently to combine. Add the pear and parsnip mix and combine.
• Pour the mixture into the prepared tin and level out.
• Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
• Let the cake cool in the tin for 10 minutes and then remove from the tin to cool completely on a wire rack.
• For the cream cheese icing, beat the butter with an electric whisk for 4-5 minutes, then add the cream cheese and beat for another 2 minutes.
• Add the icing sugar and vanilla and beat slowly until combined before increasing the speed and beating until smooth and evenly mixed.
• Spread the frosting over the top of the cake and sprinkle with the chopped hazelnuts.

PARSNIP PEAR SPICE CAKE (VEGAN)

Steps:

• Preheat the oven to 325F degrees and lightly grease two 8" baking tins
• In a medium bowl beat together the butter, sugar, cardamom, pumpkin pie spice, and chia eggs until combined.
• In another medium bowl, combine the flour, baking soda and salt and pour into the bowl with the wet ingredients, stirring with a wooden spoon to incorporate being careful not to overmix.
• Stir in the parsnip and pear gently to evenly distribute throughout the batter.
• Divide batter evenly between both pans (I use a kitchen scale to be precise) and put in the oven for 40-45 minutes or until a knife comes out of the middle clean.
• Let the cakes cool for at least an hour before frosting.

CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE

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.

PARSNIP SHEET CAKE WITH CREAM CHEESE FROSTING AND GINGER

Steps:

• Prepare the cake: Heat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, butter the parchment, then flour the pan, tapping out excess.
• Place the walnuts on a small baking sheet and toast until fragrant and turning golden brown, 6 to 8 minutes. Let cool, then coarsely chop.
• In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs and vanilla. In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients until thoroughly combined. Stir in the parsnips, raisins and walnuts.
• Spread the batter in the prepared pan and bake until the top springs back when touched, the cake is turning brown around the edges, and a toothpick comes out dry, 35 to 40 minutes. Cool in the pan for 15 minutes, then invert onto a cooling rack, peel off parchment, and let cool completely. When cooled, invert onto a serving platter.
• Prepare the frosting: Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl, if using a hand mixer). Cream the cream cheese until smooth, then add the butter, confectioners' sugar, maple syrup and vanilla. Beat until well combined and fluffy. Spread over the top of the cooled cake almost to the edges. Top with the candied ginger. The cake keeps well for several days at room temperature.