Crew worker Nicola make this cake for one of our yearly Harvest Celebrations. Like carrots, parsnips can make a delicious, hearty dessert or snack. This recipe includes a side of whipped Greek yogurt.
Spiced Parsnip, Walnut, & Honey Cake
- 3 large eggs
- 1 cup light brown sugar
- 2 tsp vanilla paste
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 3 tbsp honey
- 2/3 cup butter melted and cooled
- 2 cups flour
- 10 oz. parsnips peeled and finely grated
- 5 oz. walnut pieces
- 2 handfuls golden raisins (optional)
For whipped yogurt topping
- 14 oz. Greek yogurt
- 1/4 cup confectioners' sugar
- 2 tsp vanilla bean paste (optional)
Preheat the oven to 325 degrees. Line a 9-inch square cake pan with parchment paper.
To make the cake, cream the eggs and sugar together in a large mixing bowl. Add the vanilla paste and spices, followed by the honey and butter, and mix until evenly combined. Slowly incorporate the flour until you have a smooth batter. Finally, add the parsnips, walnut pieces and raisins (if using) and mix well again.
Pour the batter into the cake pan and bake for 1 1/4 hours or until deep golden grown on top. Once done, remove from the oven and allow the cake to cool completely.
To make the whipped yogurt, combine the ingredients in a mixing bowl and whip with an electric whisk for a couple of minutes or until the mixture has a consistency you like. Serve the cake with a generous dollop of the whipped yogurt on the side.