You are here:
  1. Home
  2. Baking - sweet
  3. Parsnip cake with cream cheese icing


1 Parsnip cake with cream cheese icing

2 Baking - sweet recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Parsnip cake with cream cheese icing

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

15 piece(s)

CAKE

  • 500 grams parsnips, peeled and quartered
  • 150 grams grapeseed oil (im sur eyou could use any oil)
  • 2 large eggs
  • 100 grams brown sugar
  • 70 grams Saltanas
  • 70 grams walnuts
  • 1 teaspoon vanilla extract
  • 130 grams plain flour
  • 2 tablespoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt

cream cheese icing

  • 250 grams cream cheese icing
  • juice of half a lemon
  • 100 grams raw sugar
Add to shopping list
  • 6
    40min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    CAKE

  1. 1) Pre-heat oven to 180 degrees and line 20cm spring cake tin

    2) Place walnuts into bowl and chop 2 seconds speed 4. Set aside.

    3) Place parsnips into the bowl and grate on speed 7 for 5 seconds and set aside. DO NOT over chop. Want a medium to fine grate.

    4) Insert butterfly, add sugar, oil and eggs to the bowl and mix on speed 4 for 5-10 seconds

    5) Add flour, bakin powder, bicarb soda, slat and cinnamon to the bowl and mix again speed 4 for 5 seconds.

    6) Return the walnuts and parsnip to the bowl. Then add the saltanas. Mix on REVERSE/ speed 4-5 to fold through until all is combined.

    7) Pour mix into the pan and bake for 30-35 minutes or until skewer inserted comes out clean. However dont over bake. If the centre is slightly gooey it will set once cooled.

    tmrc_emoticons.8) Once cooled layer with cream cheese icing below and decorate with crushed walnuts.

     

    2. CREAM CHEESE ICING

  2. 1) Add raw sugar and mill 10 sec/speed 10

    2) Add remaining ingredients and mix for 5-10 seconds on speed 5-6 until combined.

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

Converted and adapted from this recipe //www.foodnetwork.com/recipes/emeril-lagasse/parsnip-cake-with-cinnamon-and-walnut-icing-recipe.html

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Just made the cream cheese

    Submitted by jenny_dobrincic on 24. February 2016 - 16:23.

    Just made the cream cheese icing only for another cake.  Delicious! 

    Login or register to post comments

  • Had a few leftover parsnips

    Submitted by Nanatopo on 26. September 2015 - 15:42.

    Had a few leftover parsnips and what a great way to put them to use! It was kind of like a carrot cake, but different

    Login or register to post comments

  • so glad you and your family

    Submitted by charlene on 30. October 2014 - 18:09.

    so glad you and your family enjoyed this tmrc_emoticons.) oo ill have to freeze some next time great tip thanks

    Charlene Goder


    Thermomix Consultant

    Login or register to post comments

  • Easy and delicious - it was a

    Submitted by VHood on 25. October 2014 - 20:11.

    Easy and delicious - it was a great way to use up the parsnips we got in our veggie box this week.  Freezes really well too which makes it good for lunch boxes.

    Login or register to post comments