This year is some sort of interesting year where both Christmas and New Years fall on Friday, it just felt strange as if we missed a day of holiday, but I’m happy we got some lone time in the last week of the year. 2021′ was a little bit of everything for us, a lot happened family wise, lots of travel even in this pandemic, thankfully it went well. It was a year of mix of quiet time and weeks with super busy unpredictable schedules. 21′ is behind us and on to 22, excited to see what it brings.
I had a bag of parsnips in my fridge from the holidays and I was staring at this 2 lbs bag wondering how to use it up. With a little google search for parsnip recipes, one my favorite accounts popped up and this hazelnut parsnip cake sounded fantastic to me, even though we are to resetting our meals back to normal after the festive eating I went ahead and made this cake which is totally a winner as expected from GK Stories blog.I tweaked the recipe ever so little without changing much of the recipe and I loved their images. I tried to recreate similar pictures because the styling was so beautiful, big thanks to David and Luise for another successful recipe.
Hazelnut Parsnip Cake
- 1 pound parsnips, peeled and grated
- 3/4 cup coconut sugar or maple syrup (I used a combination of ½ cup allulose+ 3 tablespoons maple syrup
- ½ cup cold-pressed e. v olive oil
- 1 cup whole hazelnut flour or almond flour
- ½ cup brown rice flour
- 2 tablespoons tapioca or potato starch
- zest from 1 whole orange
- 4 eggs at room temperature
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 inch fresh ginger minced
- 1 teaspoon ground cardamom
- ¼ teaspoon sea salt
- Frosting
- 4-5 tablespoons full fat plain Greek yogurt or cream cheese for richer flavor
- 1 tablespoon maple syrup
- 1 orange, juice and zest
- ½ cup roasted hazelnuts, roughly chopped
Instructions
- Preheat the oven to 350°F. Grease a 9 inch cake pan with olive oil and line with parchment paper.
- In a large bowl sift and mix the flours, baking powder, salt, cardamom, cinnamon and orange zest. Set aside.
- Peel and grate the parsnips.Set aside.
- In another bowl add the olive oil and maple syrup, whisk so they’re well blended. Add the eggs one at a time and beat until all the eggs are well incorporated and you have a creamy batter.
- Fold into the parsnip and the flour mixture. Pour the mixture into the prepared cake pan. Bake in the preheated oven for about 40-50 minutes or until a skewer inserted comes out clean. Cool the cake completely before slicing and frosting.
- To make the frosting: stir together greek yogurt or cream cheese, maple syrup and orange juice. Spoon the frosting over the cake when it has cooled completely. Garnish with roasted hazelnuts and orang e zest.
- Keep the cake refrigerated for uptown 4-5 days. MAKES 10 servings.
Adapted from Green Kitchen Stories
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