Parsnip cake

Name: Parsnip cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 250 g Parsnips; 1/2 TEASPOON Caraway seeds; 2 Organic lemons; 1 TEASPOON + 80 g sugar; 7-10 Tbsp 180 g self-raising flour (alternatively increase 180 g flour (405) and baking soda or baking powder by 1 tsp); 1 TEASPOON Soda or baking powder; 125 g Butter; 2 Eggs (size M); 200 g Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp possibly aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

250 g Parsnips
1/2 TEASPOON Caraway seeds
2 Organic lemons
1 TEASPOON + 80 g sugar
7-10 Tbsp 180 g self-raising flour (alternatively increase 180 g flour (405) and baking soda or baking powder by 1 tsp)
1 TEASPOON Soda or baking powder
125 g Butter
2 Eggs (size M)
200 g Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp possibly aluminium foil

Directions

1
Peel, wash and finely grate the parsnips. Coarsely chop caraway. Wash lemons hot, grate dry, finely grate half of the peel. Peel the rest of the peel in zests, mix with about 1 teaspoon sugar. Halve and squeeze the lemons
2
Mix flour and baking soda. Whip butter and 80 g sugar for approx. 5 minutes until white-creamy. Beat the eggs for 2-3 minutes until creamy, then gradually stir into the butter. Stir the flour mixture, parsnips, grated lemon peel and 5-8 tbsp. lemon juice into the butter
3
Grease a springform pan (approx. 20 cm Ø) and dust with flour. Pour in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes (test with sticks and cover with aluminium foil if necessary!) Remove the finished cake and let it cool down for about 15 minutes. Then remove from the tin and let it cool down on a cake rack
4
Mix icing sugar and 3-4 tablespoons lemon juice to a thick glaze. Place the cake on a serving dish, cover with icing, allow to dry a little. Decorate cake with lemon zests, let dry
5
waiting time approx. 2 hours