Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, parsnip cake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Parsnip cake is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Parsnip cake is something which I have loved my whole life.

Just like carrots, parsnips have an earthy sweetness that is equally at home in baking as it is in savory cooking. Here, pastry chef Rosiana Tong shreds parsnips and folds them into a batter that's baked into a homey, spicy cake. Parsnip cake isn't as strange as it sounds.

To get started with this particular recipe, we must prepare a few ingredients. You can cook parsnip cake using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Parsnip cake:

1. Get 160 g plain flour
2. Take 2 tsp baking powder
3. Take 3 tsp cinnamon
4. Make ready 150 ml vegetable oil
5. Take 200 g light soft brown sugar
6. Make ready 3 eggs
7. Make ready zest grated from two large oranges
8. Get 200 g finely grated parsnips
9. Make ready 80 g raisins or sultanas

A new take on carrot cake. In fact, this is very much like a carrot cake—complete with cream cheese frosting—and if you wanted to swap the sweet, earthy parsnips for sweet, earthy carrots, or combine the two, that would be fine. The cake is double-filled—it gets a layer of cream cheese frosting and then one of gingered-cranberry jam, made lickety-split. Dorie Greenspan's Triple-Layer Parsnip and Cranberry Cake.

Steps to make Parsnip cake:

1. Place the flour in a bowl and stir in the cinnamon and the baking powder, put to one side.
2. Preheat the oven to 180C/350F/gas 4. Butter and flour, or line with parchment, a large loaf tin.
3. Beat the sugar with the oil with a hand held or in a standing mixer. Add the eggs and the orange zest and beat in well. Stir in the grated parsnips followed by the flour and mix it in. Stir in the raisins.
4. Pour the mix into the prepared tin and bake for about 50 minutes, until a skewer inserted in the middle comes out clean. Cool the cake in the tin.
5. You can drizzle orange icing over the cooled cake or top it with an apricot jam glaze.

One of my best days of filming season four of Weekends with Yankee was spent in the Connecticut kitchen of beloved cookbook author Dorie Greenspan. And when I say "beloved," I'm not exaggerating: There's a whole section of Instagram, not to mention the blogosphere, devoted to cooking recipes from her. This takes spice cake to a whole new level. It's amped up with parsnips and fresh ginger and balanced with the most perfect sweet-and-nutty, browned butter frosting. In a large bowl sift together the flour, baking powder, cinnamon, nutmeg and mixed spice.

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