Parsnip cake may not be the most popular cake, but its sweet earthiness and easy preparation will make it a favorite among friends and family. Patrick Feury of Nectar shares his recipe for this 9″ spice cake.
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 4 eggs
- 1 3/4 cup granulated sugar
- 3/4 cup grape seed oil
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
- 2 cups peeled and grated parsnips
Preheat the oven to 350°F. Butter and flour a 9-inch round cake pan. Set aside.
Sift together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.
In a stand mixer fitted with a whisk attachment, whisk the eggs until light and frothy. With the mixer still running, gradually add the sugar and then the grape seed oil. Whisk in the vanilla, orange zest, and lemon zest. Fold in the dry ingredients, mixing until a few streaks remain. Fold in the parsnips.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 to 40 minutes. Remove from the oven and let cool for 10 to 15 minutes for serving.
The cake pairs perfectly with Patrick’s recipe for Frozen Nectar of the Seven Sisters, a tasty cheese-flavored ice cream treat!
Love this recipe and want more? Patrick will be cooking a recreation of his James Beard House dinner at Nectar in April. Call 610.725.9000 to make a reservation.