When I started making parsnip cakes about two months ago the first tests turned out so surprisingly delicious that I was tempted to hoard them. But sharing is more fun than hoarding and I couldn’t help myself from playing with the recipe and sharing each new version with the inner circle — friends, neighbours and family. This final recipe was requested right through the Christmas season and beyond and has become everybody’s new fave. The best news is: this parsnip cake recipe for Thermomix TM5 is so versatile you can serve it all year round!
Almost guilt-free, not quite dressed, Parsnip Cake
I made several versions trying to decide which one to put on the blog… but all were so yummy that I couldn’t choose just one. Should I post the “Parsnip Cake with Candied Ginger and Buttery Peanut Frosting” recipe? Or the “Parsnip Cake with Orange Cranberry Sauce” recipe? Hmmm….
So I’m leaving it up to you. Here is a recipe for the simplest most surprisingly more-ish of cakes. It’s not too sweet, and the earthy toothsome parsnip component balances out the “guilty pleasure” factor. Perfect! Except that this parsnip cake recipe is for a naked cake. (!) You will have to dress it yourselves ;-) Feel free to use this cake as a blank canvas for your own decadent choice of layers, frosting, and topping. Go nuts. yes, literally, add nuts. Between layers and on top. Or fruit. Or something that pleases those you love best.
Parsnip Cake frosting and topping tips
The recipe below is for the basic cake. Feel free to find or create your own frosting recipe, to enhance this cake the way you like it best. I enjoy it two ways:
- with candied ginger inside the cake and peanut-buttery frosting (blend peanut butter, confectioner’s sugar and butter or coconut oil) Topped with crushed peanuts and candied ginger as in photo
- with fresh cranberries in the cake (or craisins), and an orange cranberry sauce topping slopped over a simple cream cheese icing. I know, I know… sounds almost too decadent, but the parsnip crumb will keep you slim ;-)
- push this parsnip cake recipe over the top: mix your own Thermomix Swiss Meringue Buttercream Frosting with Mara’s recipe
- 150 g. (5.3 oz) dried fruit (try a combination of apricots & candied ginger, or raisins, craisins, figs, etc.)
- 400 g. (14 oz) parsnip, cut into large chunks
- 400 g. (14 oz) all purpose flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- ½ tsp. salt
- 4 large eggs
- 250 g. (8.8 oz) sugar (Add more sugar if you have a real sweet tooth. In my house we like it like this.)
- 200 g. (7 oz) neutral oil or coconut oil (or combination of both)
- 100 g. ( 3.5 oz) yogurt
- 1½ tsp. vanilla extract
- Prepare 2 round cake tins (8-9 in) by greasing and flouring. (I like to add a circle of parchment in the bottom as well, it guarantees a nice finish to the cakes). Preheat oven to 175C (350F).
- Place dried fruit into mixing bowl and chop 5 sec/speed 5 or until well chopped. Remove from bowl and set aside.
- Place parsnip chunks into mixing bowl and chop 6 sec/speed 5.
- Add flour, baking soda, baking powder, spices, salt and mix 6 sec/REVERSE/speed 6. Remove from bowl and set aside.
- Without cleaning the bowl blend eggs, sugar, oil, yogurt, and vanilla and mix 10 sec/speed 7.
- Add half the flour and parsnip mixture and mix 6 sec/speed 4.
- Add remaining flour and parsnip and the chopped dried fruit. Mix 10 sec/speed 6 until fully incorporated and moistened.
- Fill prepared cake tins and bake approx. 35 minutes at 175C (350F) or until a skewer inserted in the middle comes out clean.
- Allow cakes to cool, then stack them, with layer of frosting or fruit in the middle. Cover with more frosting, slice and enjoy. Share with others who will be amazed... Keeps well for 2-3 days refrigerated.