Roasted Parsnip Cake

Roasted Parsnip Cake

So, this cake lasted a day at the house. It got a much better reception than I anticipated, and though I’m still trying to be gluten free, I did try a nibble. Then again, I shouldn’t be surprised it all vanished, it’s cake. And not just a cake, one with warm spices, sweet, roasted parsnips and a dusting of powdered sugar.

Roasted Parsnip Cake

All season, I’ve been wanting to use parsnips in some way other than roasting them and gobbling them up. They are so good roasted that this cake almost didn’t get made because I couldn’t keep my fingers out of the pan. I really should have bought quite a few more but hindsight is 20/20; next time.

I’ve noticed that my store has really mega parsnips, and I read somewhere once that parsnips can be quite tough when they’re big. They have a tough core in the middle that is chewy and fibrous. This is one of the reasons that parsnips have made such a late appearance in my kitchen. I didn’t want to pay $2 a pound and then throw away half of them. Last week, finally, they had some medium sized parsnips and I jumped on them so I could make this cake.

Roasted parsnip Cake

I still removed the core even though the parsnips were pretty tender, and I recommend it because even after roasting, the core tends to get stringy. Even though you’ll be pureeing it, you don’t want strands of fibre in the tender cake.

My original idea was to make this like a carrot cake using shredded parsnips but knowing how sweet they get when roasted, I decided to make it like a pumpkin cake instead. I didn’t want to interfere too much with the flavour of the parsnip so I didn’t add things like raisins, nuts or pineapple like a carrot cake. I don’t like raisins in my food or baked goods, I’m weird I know. I will pick them out! I only tolerate them in couscous and Arabic/Indian rice.

Roasted Parsnip Cake

This Roasted Parsnip Cake didn’t need anything. It ended up being just wonderful plain with a sprinkle of powdered sugar. We’re not big frosting eaters at home, and I usually never frost my cakes. We will have warm custard poured over some of our puddings or maybe ice cream on the side, but usually never frosting.

Roasted Parsnip Cake

I’m sure if you’d like, a cream cheese frosting would go quite well with this cake, but I think a dusting of sugar is all it needs. And one way to have it look pretty and not frost it, is to use a bundt pan; instant decoration.

Roasted Parsnip Cake

Roasted Parsnip Cake

Calories: 3005

Fat: 141g

A roasted parsnip and warm spices bundt cake.
  • 1 cup/235g roasted parsnip puree (5/6 medium size)
  • 1⅓ cups/200g all purpose/plain flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda*
  • ¼ teaspoon salt
  • 1 cup/200g soft brown cane sugar, packed
  • 3 eggs, large and organic
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • ¼ cup/60ml sour cream/yoghurt
  • ½ cup/118ml oil, neutral flavoured
  1. Preheat oven to 350F/180C
  2. Grease or spray an 8 cup bundt pan.
  3. Mix the flour, baking powder, baking soda and salt together in a bowl and keep aside.
  4. Peel the parsnips and quarter lengthways and remove the core.
  5. Chop into medium pieces and place in roasting tin with a smidgen of oil.
  6. Place in the oven and bake until soft, about 20 minutes.
  7. Allow to cool and try not to eat them all.
  8. Puree them in a food processor.
  9. Using a mixer with a paddle attachment, or by hand, beat the eggs and sugar together.
  10. Add the parsnip puree, the oil, the sour cream and the spices.
  11. Blend slowly till a batter forms.
  12. Add the flour mixture.
  13. Mix gently until well incorporated, use the mixer for a few turns then finish off with a spatula by hand.
  14. Pour batter into the greased bundt pan.
  15. Bake in the centre of the oven for 40-45 minutes.
  16. Check to see if golden and risen, use a toothpick to see if the cake has set.
  17. Let cool on a rack.
  18. When completely cooled, turn over the bundt pan remove gently.
  19. Dust with powdered sugar before serving.
*High Altitude Bakers: omit the ¼ teaspoon baking soda. I made this cake with just 2 teaspoons baking powder and it rose beautifully. The sour cream in the cake will also give a little more acidic batter and that will help set the cake also.

Roasted Parsnip Cake

I hope your week has started off productive and well. It seems however, in Texas a little bit of cold weather has bought that State to a stand still! My friends in Texas have been posting FB statuses about “snow days”, we had snow for two days straight and below freezing temperatures and still had to take our kids to school! I find it all very amusing; until it’s morning time when I’m cursing under my breath as to why we don’t have snow days for a bit of ice!

  1. This is really lovely Nazneen. My mister’s mum introduced me to parsnips but I never thought about making CAKE! I’m with you on the no frosting thing. Looks like a sprinkle of powder sugar did the trick 🙂 Looks delicious. Add coffee cup!
    Francesca recently posted..Pesto RossoMy Profile

  2. this is so strange. Until recently I’d never heard of parsnip in a cake. Now I’m seeing it everywhere! I think the internet is trying to tell me something about those last few parsnips in the garden. And who am I to defy the internet! This looks gorgeous and delicate, think I’m going to follow your example and go for it 🙂

  3. Yeah, why not, if you can make a yummy cake with carrots, there’s no reason it shouldn’t work with parsnips. It sounds unusual, but I’m sure it worked. I bet it was delicious.
    *kisses* H

  4. Dear Naznee, what a wonderful cake recipe! I love parsnips so much and I use them whenever I can – they are widely available but can be quite pricey around here. I have never made parsnip purée though and although I baked cakes with shredded parsnips (sans the fibrous core) before, I had never crossed my mind to be using the puréed parsnips for baking instead. That must be one delicious and moist cake – just like a cake that I would bake.
    Thanks for yet another wonderful inspirational recipe – do stay warm!
    TheKitchenLioness recently posted..River Cottage Veg Everyday – Upside-down onion tart – ZwiebeltarteMy Profile

  5. That’s a really beautiful looking cake and it looks really moist. I’m guilty of only using parsnip a couple of ways (roast or mash) and never in a cake. I must try this. I agree with you that the larger the parsnip the more tough. I bought some a few weeks ago and they were really expensive and we roasted them and they were so tough and fibrous a mule would have struggled. I wasn’t pleased. xx
    Hotly Spiced recently posted..Bounty Island, FijiMy Profile

  6. I really love how diverse you are with fruits and vegetables. I try to include every one of them in my cooking too. If it’s in the markets it has to be at home. But I have to admit, I wouldn’t have thought of this combination in a cake. We make quite a few soups with parsnip during autumn. I don’t know why but I love it in soups. I love it more that you used it in the form of a puree. How wonderful! Why would you need a frosting for something as elegant as this! Lovely recipe Nazneen.
    Sugar et al recently posted..Chickpeas and Chorizo StewMy Profile

    • Thanks GG! Certain vegetables take really well to sweet baking. I try to sneak in some vegetables every now and then, makes me feel less guilty as I plough my kids with sugar 😉

    • Thank you, Laura! They have quite a mild taste in the cake but its there, you can taste them.They are quite yummy! Thank you for stopping by!

  7. I have never heard of using roasted parsnip in a cake! That is so interesting and I love learning something new so thank you! I am so glad you just dusted it with confectioners’ sugar instead of using a glaze – it looks like this super moist cake needs nothing. And it is so beautiful!! My favorite type of everyday cake is just like this one – all about the cake itself. I can totally see how this was so popular at your house.
    Monica recently posted..Let’s talk about Cantonese egg tartsMy Profile

    • Thanks Monica! It was super moist and I didn’t think it needed a glaze or anything. I also like my cakes a little less sweet so this was perfect.

    • Yes, it is a nice feeling to have it finish but I was hoping it would last longer so I didn’t have to bake something else so soon!! And you’re welcome, trying new ingredients is exciting and the best part of a new country, cuisine and culture.

  8. One of my favorite things was puréed parsnips with cream, made for me by a British friend. I was never able to get them as smooth and silky as she did, and your post helped me to understand why. I never knew about the stringy cores before! Thanks! And thanks, also, for this cake recipe. Oddly, I am not a fan of carrot cake because it is usually so oily. I like that your recipe only has 1/2 cup of oil! Can’t wait to try this!
    David recently posted..When in Rome…?My Profile

    • Thanks David! Yes, the cores are tough and string! However, they release quite easily from the centre of the parsnip so that helps! I’m not a huge fan of carrot cakes, the only one I’ll eat is my own!

  9. I have never seen a cake made with roasted parsnips but I so see how delicious and moist this bundt cake would be. I agree with you it is so pretty and simple with just a dusting of icing sugar. Great tips on the parsnips and will keep that in mind next time I see them in the market. Great recipe. Going to pin this one!
    Bam’s Kitchen recently posted..Caramelized Onion Herbed ChickenMy Profile

    • Thanks Bam! Yes, it was a very moist cake and I didn’t think it needed any frosting. It’s not very sweet either which I prefer too.

    • Thanks Nancy! The roasted parsnips worked out well and they were so sweet! It’s not a very strong flavour but you can taste them. Some days here are really cool and beautiful, and some days are just downright freezing. Stay warm!