Sweet Parsnip Cake

  • Unsalted butter, at room temperature, for the pan

  • 2 C. all-purpose flour, plus more for the pan

  • 2 tsp. Baking powder

  • 2 tsp. Baking soda

  • 2 tsp. Ground cinnamon

  • 1 tsp. Salt

  • ¾ C. vegetable oil

  • 4 large eggs

  • Grated zest and juice of 1 orange

  • ¾ C. granulated sugar

  • ⅔ C. packed light brown sugar

  • 3 C. grated raw parsnips (from 2 to 3 lbs)

  • 1 C. hazelnuts, toasted and roughly chopped

For the frosting:

  • 6 Tbsp. unsalted butter, at room temperature

  • ⅓ C. confectioners’ sugar, plus more for dusting

  • 1 (8 oz) container mascarpone

  • ⅓ C. apricot jam

Make the cake:  preheat the oven to 375°F.  Butter two 10-inch springform pans, line the bottoms with parchment paper, and butter and flour the paper and sides, tapping out excess flour.

Combine the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment, combine the vegetable oil, eggs, orange zest and juice, granulated sugar, and brown sugar.  Mix on low until smooth.  Add the dry ingredients and mix on low speed until just blended, scraping down the sides of the bowl with a spatula as needed.  Add the parsnips and hazelnuts and mix until just incorporated.

Divide the batter between the two pans and bake until a cake tester or knife inserted in the center comes out clean, 20 to 25 minutes.  Let the cakes cool in the pans on a wire rack.

Make the frosting:  In a stand mixer fitted with the paddle attachment, beat the butter until fluffy and pale, about 1 minute.  Add the confectioners’ sugar and beat again for another minute.  Add the mascarpone and jam and mix until just incorporated.

Remove the sides of the springform pans.  Put one of the cakes upside down on a cake stand and remove the parchment paper.  Spread the frosting over the cake.  Top with the second cake, remove the parchment, and dust with confectioners’ sugar.  You can refrigerate any leftovers for a day or two, but they won’t last that long.

Serves 8

GF version of Sweet Parsnip Cake (adapted from Ballymaloe’s Moroccan Orange and Almond Cake) 

  • zest and juice of 1 orange

  • 6 eggs

  • 250 grams almond meal

  • 100 grams granulated sugar

  • 100 grams light brown sugar

  • 1 tsp GF baking powder

  • 2 tsp ground cinnamon

  • 1 lb grated parsnips

  • ½ cup hazelnuts, toasted and chopped

Whisk the eggs in a large bowl.  Add all the other ingredients, mix thoroughly and divide evenly between two buttered and floured spring form pans.  Bake in 375°F oven for about 30 minutes.  If it is still very wet, leave in the oven for a little longer.  Cool in the tin before turning out.  

Use frosting recipe and follow remaining instructions from previous recipe.

Serves 8

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