PARSNIP CAKE RECIPE WITH MAPLE BUTTERCREAM
Parsnip lends an earthy sweetness similar to roasted chestnuts to this maple-sweetened, cinnamon-spiced Parsnip Cake Recipe with Maple Buttercream.
Provided by Faith Gorsky
Categories Dessert
Number Of Ingredients 19
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.
Nutrition Facts : Calories 489 kcal, Carbohydrate 55 g, Protein 7 g, Fat 28 g, SaturatedFat 8 g, Cholesterol 53 mg, Sodium 181 mg, Fiber 4 g, Sugar 38 g, ServingSize 1 serving
PARSNIP & MAPLE SYRUP CAKE
Delicious cake with grated parsnip, maple syrup and sweet mascarpone filling
Provided by thebakingexplorer
Categories Dessert
Time 1h25m
Number Of Ingredients 15
Steps:
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
- In a large mixing bowl, stir together the self raising flour, light brown sugar, cinnamon, ground ginger, mixed spice, baking powder and bicarbonate of soda
- In another bowl, or large mixing jug, whisk together the vegetable oil, maple syrup, vanilla extract and eggs
- Pour the oil/egg mixture into the mixing bowl with the flour in it, whisk everything together
- Then mix in the grated parsnips and the chopped pecans
- Divide the mixture between the tins, use scales for accuracy
- Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
- To make the filling use an electric mixer to whisk the mascarpone with the maple syrup until smooth
- If the cakes have domed on top, level them off with a cake leveller or a serrated knife
- Put one of the sponges on your plate or cake stand and spread the sweentened mascarpone over it
- Put the other half of the cake on top and finish with a sprinkling of icing sugar
- Leftovers will keep in an airtight container in the fridge for 3 days
Nutrition Facts : Carbohydrate 39 g, Protein 5 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 57 mg, Sodium 101 mg, Fiber 2 g, Sugar 20 g, Calories 401 kcal, ServingSize 1 serving
MAPLE-ROAST PARSNIPS
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
- Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
- Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown.
- To serve place on a clean serving dish.
MAPLE-PARSNIP CAKE RECIPE
Michel Ricard's recipe for maple-parsnip cake from his new cookbook, Sweet Magic
Provided by Tasting Table Staff
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat the oven to 350° and position a rack in the center. Butter the bottom of a 9-inch-round cake pan and line it with a round of parchment paper. Butter and flour the parchment paper and sides of the pan.
- In a large mixing bowl, whisk the almond meal with the flour, baking soda, cinnamon and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the maple syrup, butter and eggs. Beat at medium speed until well combined, about 1 minute, scraping the side of the bowl as needed. Add the reserved dry ingredients a cup at a time, mixing between each addition until just combined. When all of the dry ingredients have been incorporated, stir in the ginger and parsnips.
- Pour the batter into the prepared pan and scatter the pecans over the top. Bake until a toothpick inserted in the center comes out clean, about 40 to 55 minutes. Transfer to a wire rack and let the cake cool in the pan for 20 minutes before unmolding. Let cool to room temperature, slice and serve.
ROAST PARSNIPS WITH MAPLE SYRUP & ROSEMARY
Bring out the sweetness of this classic roast accompaniment with maple syrup and sprigs of rosemary for a low-fat yet delicious side dish
Provided by Sara Buenfeld
Categories Side dish
Time 55m
Number Of Ingredients 6
Steps:
- Halve the parsnips down their length (as they are not too big, the cores shouldn't be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
- Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.
Nutrition Facts : Calories 116 calories, Fat 1 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
MAPLE SYRUP CAKE
Using maple syrup and pecan nuts, Mary Berry's Canadian inspired cake is filled with whipped cream, and is a real treat for a special gathering at coffee time
Provided by Mary Berry
Categories Dessert, Dinner
Time 2h10m
Number Of Ingredients 12
Steps:
- You will need a deep, round, 20cm/8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to fan 160C/325F/ gas mark 3. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.
- Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
- Whip the cream until it just holds its shape and then fold in the maple syrup.
- Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides. Decorate the top with the shredded orange zest. Store in the refrigerator.
PARSNIP SHEET CAKE WITH CREAM CHEESE FROSTING AND GINGER
Like carrot cake, parsnip cake is lightly spiced, exceedingly moist and slathered with cream cheese frosting. This version, adapted from Susan Spungen's cookbook, "Open Kitchen," is less sweet than most. In her original recipe, Ms. Spungen candies slices of fresh ginger root to make a spectacular presentation, but store-bought crystallized ginger tastes just as spicy-sweet and delicious.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 12 to 15 servings
Number Of Ingredients 24
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.
More about "parsnip maple syrup cake food"
PARSNIP AND MAPLE SYRUP CAKE WITH HONEY …
From haughtonhoney.com
STICKY AND SWEET: 17 DELICIOUS WAYS WITH MAPLE SYRUP
From theguardian.com
PARSNIP MORNING GLORY COFFEE CAKE - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
MAPLE PARSNIP CAKE – LEITE'S CULINARIA
From leitesculinaria.com
PARSNIP CAKE RECIPE WITH MAPLE SYRUP | OLIVEMAGAZINE
From olivemagazine.com
PARSNIP CAKE - CTV
From more.ctv.ca
- Preheat oven to 350F and grease two mini loaf pans. If slanted, it should measure 3” by 5.75” at the top- otherwise approximately 2.5” by 5.5” will do nicely.
- Mix together the flour, baking powder, cardamom, cinnamon and salt and sift them together. Set aside.
- Whisk together the brown sugar, maple syrup, eggs, oil, grated ginger and vanilla extract until homogenous.
MAPLE-ROAST PARSNIPS | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
MARY BERRYS MAPLE SYRUP CAKE RECIPES
From findrecipes.info
ROAST PARSNIPS RECIPE - BBC FOOD
From bbc.co.uk
PARSNIP LOAF CAKE - VEGGIE DESSERTS
From veggiedesserts.com
MAPLE-GLAZED ROAST PARSNIPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
PARSNIP & MAPLE SYRUP CAKE - JUST BEEN BAKED
From justbeenbaked.com
CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE - BBC …
From bbcgoodfoodme.com
MAPLE PARSNIP CAKE WITH SWEET POTATO FROSTING - VEGGIE DESSERTS
From veggiedesserts.com
MAPLE SYRUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PARSNIP & MAPLE SYRUP CAKE - THE OAK TREE COMMUNITY FARM
From the-oak-tree.co.uk
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