Pumpkin Parsnip Cake Food

MAPLE PARSNIP CAKE

Steps:

• Preheat the oven to 350°F (177°C). Lightly butter two 8- or 9-inch cake pans and line the pans with parchment paper cut to fit.
• Warm the butter, sugar, and maple syrup in a saucepan over low heat, stirring occasionally, until completely combined. Remove from the heat and let cool slightly, then whisk in the eggs.
• Sift the flour, baking powder, and pumpkin pie spice into a large bowl. Gently fold in the butter and sugar mixture just until combined. Add the grated parsnips and apple, pecans or hazelnuts, orange zest, and juice and stir just until combined. Spread the mixture into the pans and bake for 25 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 5 minutes. Run a thin knife around the edge of the cakes and then invert them onto the rack, remove the pans, and let stand for at least 1 hour or until completely cool.
• Beat the mascarpone and 3 tablespoons maple syrup in a medium bowl until well blended. Taste and, if desired, add up to 1 tablespoon more maple syrup.
• Place 1 of the cakes on a cake stand or a serving plate. Plop a few tablespoons frosting on the cake and spread it evenly over the top. Situate the second cake, bottom side up, on the frosted cake. Spoon the rest of the frosting on the second cake and spread it evenly over the top, leaving the sides unfrosted. If desired, dust with confectioners' sugar just before serving.

MOIST PUMPKIN TUBE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

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.

PUMPKIN & PARSNIP CASSOULET

Steps:

• Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden. Add pumpkin, parsnips and garlic and cook for a further 3 mins. Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.
• Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 mins. Uncover, stir well and cook for a further 40 mins. Serve with garlic bread and stir-fried cabbage.

PUMPKIN PARSNIP CAKE

Steps:

• Preheat oven to 350 and prepare a 9x13 pan.
• In one bowl, whisk together the dry ingredients (flour, baking powder, spices, baking soda, salt).
• In large bowl, beat eggs, and combine in the pumpkin, applesauce, flax meal and water, sugars, oil, vanilla.
• Add in dry ingredients, mix until just incorporated.
• Fold in grated parsnips.
• Transfer to prepared pan and bake 30 minutes or until a toothpick inserted to test comes out clean.