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Monday, April 20, 2015

Parsnip Cake with Cardamom Cream Cheese Frosting~ #CrazyIngredientChallenge

Parsnips are the star in this warm spice cake, topped with a subtle cardamom flavoured cream cheese frosting.


Parsnip Cake with Cardamom Cream Cheese Frosting~ #CrazyIngredientChallenge



Hello and welcome to April's Crazy Ingredient Challenge. The idea behind the Crazy Ingredient Challenge is to create a recipe, using two ingredients that you wouldn't normally pair together. This month the ingredients were Parsnips and Cardamom. I missed a few months of the CIC due to being too busy. This month, I planned properly and made sure to fit my recipe into my schedule.

When I first saw that we needed to use parsnips and cardamom, I wasn't quite sure what to make. To me parsnips are savory and I've never really had cardamom before, never mind cooking with it. As I took a few days to think about what I should make, I kept coming back to cardamom spiced maple syrup. Which meant I'd have to make something sweet. So I decided to try making a parsnip cake. Similar to carrot cake, this cake uses parsnips and has deep warm flavours.

OK, so I had the parsnip part of my recipe covered, now how would I incorporate the cardamom maple syrup? I decided to add it to the cream cheese frosting. After all, a warm spiced cake isn't complete without cream cheese frosting. I have to say that this cake is AWESOME! You can't even taste the parsnips, all you get is spice cake. And the frosting- it is SO good too. You don't really get the cardamom flavour until the end. There's a little something that makes you say "hmmm, that's different and delicious".



Parsnip Cake with Cardamom Cream Cheese Frosting~ #CrazyIngredientChallenge


Parsnip Cake with Cardamom Cream Cheese Frosting

1 C flour
1 tsp baking powder
1tsp baking soda
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
3 eggs
1/2 C butter, melted
1/2 C brown sugar, packed
1/2 C maple syrup
1 tsp vanilla
2/3 C finely grated parsnip
2 Tbs toffee bits, for garnish

Frosting
1/3 C maple syrup
6-8 cardamom pods
6oz cream cheese, softened
1/4 C butter, softened
2-3 C powdered sugar
1 Tbs milk

Preheat oven to 350 degrees. Butter 2- 8 inch round pans and line the bottoms with parchment paper. (Place the pans on the parchment and trace around them using a pencil. The cut out the circles).

In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg and salt. Set aside.

In a large mixing bowl, beat together the eggs, cooled melted butter, brown sugar, maple syrup and vanilla; until smooth. Add in the flour mixture, beating until just combined. Add in the parsnips and beat until well combined and fluffy.

Equally divide the batter between the two prepared cake pans. Bake in preheated oven for 20-30 minutes; until cake springs back slightly when touched and edges are coming away from the pans. Let cool in pans for 5 minutes, before turning out onto wire racks. Carefully remove the parchment paper while the cake is still warm. Cool to room temperature.

In a small sauce pan, combine the maple syrup and cardamom pods. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool to room temperature. Remove cardamom pods when ready to use.

For the frosting: In a large mixing bowl, beat the cream cheese and butter until fluffy. Beat in the cooled cardamom maple syrup, until smooth. Add the powdered sugar, 1/2 C at a time, beating well between each addition. If frosting is too thin after adding 2 C of powdered sugar, add 1 additional C. Add milk and beat frosting for 5 minutes.

Place one cake onto a cake plate, bottom side up. Spread 1/2 of the frosting over the cake. Place the second cake over the frosting (also bottom side up). Frost the top with the remaining frosting and sprinkle with toffee bits.



10 comments:

Camilla Mann said...

I went with a parsnip cake, too. Instead of frosting, I made a cardamom-cashew butter and spread it over the layers. So happy I found this cooking challenge!

Dawn Bedingfield said...

Cindy this looks and sounds delicious! I would love a slice with a cup of hot tea and yes I would eat it right now for breakfast.
Spatulas On Parade

Lori Hart said...

YUM! Loving all the ideas this month. Your cake sounds heavenly!

Peter @ Feed Your Soul Too said...

What a fascinating cake. A savory cake that looks so sweet!

Joanne T Ferguson said...

What a healthy combination for a cake that I wish I could try now!

Patty Anderson said...

Sounds so delicious!

minnie@thelady8home said...

This looks mouthwatering!! So yumm!!

Catherine said...

Dear Cindy, this cake sounds delicious...so light and moist. I would love a slice of this. xo, Catherine

Audrey said...

I love carrot cake! so I am sure this is fabulous.

Lauren Everson said...

The frosting sounds fantastic! As does the cake. Glad you were able to make time to bake this beauty.