If you like carrot cake you will love this parsnip cake. My husband is a big fan of carrot cake and he wishes I bake it for every his birthday. But I am recipe developer and big fan of novelty so I cannot bake the same cake all the time. So I decided to bake this parsnip cake. There are some similarities between carrot cake and parsnip cake like between carrot and parsnip. This cake is light and tasty, a little spicy, really moist like every vegetable cake and delicate sweet. This is not only nice change from very popular and often eaten carrot cake. I would say maybe this change will be permanent because I found this cake really tasty and interesting. I would highly recommend it for every fan of vegetable cakes. Enjoy!
2 x round spring pan 7 inch for 4-layered cake
Ingredients for cake:
- 2 cups all purpose flour
- ½ cup almond flour
- ½ cup unsweetened shredded coconut
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon pumpkin pie spices
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¾ cup sugar
- ½ cup butter, melted
- ½ cup buttermilk
- ½ cup maple syrup
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups shredded parsnips (about 2 pieces)
- 250 g blueberries (fresh or frozen)
- 1 tablespoon granulated sugar
- 500 g mascarpone cheese (divided 375 + 125)
- 6 tablespoon icing sugar (divided 4 + 2)
- 350 ml whipping cream (divided 250 + 100)
- 100 g icing sugar
- 2 tablespoons blueberry juice (saved previously)
Preheat oven to 325°F (165°C). Line bottoms of pans with parchment paper.
Make cake: combine flour, almond flour, coconut, baking powder, baking soda, salt and spices in a large bowl. Mix with a spoon until well combined. In a medium bowl combine sugar, butter, buttermilk, maple syrup, eggs and vanilla extract. Whisk until well incorporated. Pour wet ingredients over dry and stir until combined. Fold in the parsnips and mix well. Divide the batter evenly into prepared pans. You can also divide the batter into 1/3 and 2/3 to two 9 inch pans. You will have then 3-layered cake. Bake for 35 minutes (or a bit longer until a toothpick inserted into the centre comes out clean). Cool in pans.
Place blueberries and granulated sugar in a small saucepan and heat over low heat until sugar dissolved and blueberries started to come apart. Place fruits on the sieve and press to drain the juice. Save the juice.
Whip 250 ml of whipped cream to the stiff peaks. Place 375 g mascarpone cheese and 4 tablespoons icing sugar in a bowl of a stand mixer and mix until combined. Add drained blueberries and mix shortly. Fold in the whipped cream and mix with rubber spatula.
Cut both sponges horizontally into 2 equal layers. Place the first layer on a serving plate. Spread a 1/3 of prepared frosting evenly. Cover with second sponge on the top and spread the next 1/3 of the frosting. Repeat with third sponge and the last portion of frosting. Cover with the last sponge. Place the cake in a fridge for 15 minutes to set.
Whip the remaining 100 ml of cream to stiff peaks. Mix the remaining 125 g of mascarpone cheese with sugar and 2 tablespoons blueberry juice (saved previously). Fold in the whipped cream and mix gently. Cover the top and sides of the cake.
Make sugar icing to assembly the cake: mix the icing sugar and blueberry juice (saved) until smooth but still liquid. Add more juice if needed. Decorate the edges of cake with blueberry icing and let it stream down.
I used sponge recipe from the book 'Food 52 - baking', however a little changed by me.
Tags: almonds, blueberry, coconut, maple syrup, parsnip.