Parsnip Cake with Lemon Cream Cheese Icing
I recently checked out a couple of cookbooks from the Kilbirnie Library in an attempt to familiarize myself with local recipes. Of course I instantly turn to the desserts section. This recipe is from Simple Cafe Food by Julie Le Clerc. It has loads of great recipes and I've made several of the savory items for antipasti and they were delicious. But this was the first thing I knew I would make when thumbing through the pages. It's a take on carrot cake using the very available parsnip which I have come to love and appreciate. Plus, we had our first (and second) guests coming in for a visit and wanted something yummy for dessert.
Cake:
1 cup caster sugar
1 1/4 cups vegetable oil
1 tsp vanilla
3 large eggs
1/2 cup crushed pineapple, drained
4 cups grated parsnip
1 1/3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup currants
2 tablespoons ground cinnamon
Preheat oven to 160ºC. Grease a 20 cm springform cake tin.
Whisk sugar, oil and vanilla together to combine. Add eggs one at a time, beating until mixture is creamy. Stir in pineapple.
Place grated parsnip, flour, salt, baking soda, currants and cinnamon in a large bowl. Pour in the wet mxture, stur to combine. Spoon cake mixture into prepared tin. Bake for 1 1/2 hours or until a skewer inserted comes out clean. Once cold, ice with lemon cream cheese icing.
Lemon Cream Cheese Icing:
1 cup cream cheese, softened
50 g butter, melted
1/2 cup caster sugar
grated rind and juice of one lemon
Beat all ingredients together until creamy. Spread over cake.
Cake:
1 cup caster sugar
1 1/4 cups vegetable oil
1 tsp vanilla
3 large eggs
1/2 cup crushed pineapple, drained
4 cups grated parsnip
1 1/3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup currants
2 tablespoons ground cinnamon
Preheat oven to 160ºC. Grease a 20 cm springform cake tin.
Whisk sugar, oil and vanilla together to combine. Add eggs one at a time, beating until mixture is creamy. Stir in pineapple.
Place grated parsnip, flour, salt, baking soda, currants and cinnamon in a large bowl. Pour in the wet mxture, stur to combine. Spoon cake mixture into prepared tin. Bake for 1 1/2 hours or until a skewer inserted comes out clean. Once cold, ice with lemon cream cheese icing.
Lemon Cream Cheese Icing:
1 cup cream cheese, softened
50 g butter, melted
1/2 cup caster sugar
grated rind and juice of one lemon
Beat all ingredients together until creamy. Spread over cake.
It was dee-lish, thank you!
mmm, that sounds scrumptious. i'll trade you a slice for a fried pie : )
Mmmm, fried pie. I was checking out that Homesick Texan site and she was making fried pies for the 4th. Yummy! Miss you tons!
that would be where i got the idea. i did a little cheating, though, had some refrigerated pie crusts so i just used that. you know how i am with pie crusts...chicken! they were mighty tasty. mine were strawberry/blueberry with a lemon glaze.