Parsnip Walnut Cake
August 26, 2016 By California Walnut Board
As fall approaches, this hearty spiced cake incorporates vegetable, fruit and nuts for a wholesome offering. This recipe is courtesy the California Walnut Board & Commission. www.walnuts.org
Parsnip walnut cake
- All-purpose flour – 1-1/4 cups
- Baking powder – 3/4 plus 1/8 tsp
- Baking soda – 1-3/4 tsp
- Salt – 1-1/2 tsp
- Cinnamon, ground – 3/4 tsp
- Ginger, ground – 1/4 tsp
- Cloves, ground – 1/4 tsp
- Nutmeg, freshly grated – Pinch
- Sugar – 1-1/4 cups
- Canola oil – 1 cup
- Vanilla extract – 1-1/2 tsp
- Eggs – 2-1/2
- Parsnips, peeled, grated – 1-2/3 cups
- Granny Smith apples, peeled, finely grated – 1/2 cup
- Walnuts, toasted, finely ground to a powder with some of the flour – 3/4 cup
yield: Serves 12
- Preheat oven to 150 C (300 F). Prepare a quarter sheet pan with parchment and spray with nonstick spray.
- Sift together dried ingredients; set aside.
- Cream the sugar and oil well in the bowl of a standing mixer fitted with the paddle attachment. Add eggs one at a time, mixing until thoroughly emulsified. Add dried ingredients, mixing only until incorporated.
- Fold in parsnips, apples and walnuts.
- Transfer batter to prepared sheet tray. Bake for 15 to 20 minutes or until golden and cake springs back with a light touch. Cool completely. Refrigerate or freeze before cutting.
- Trim edges off cake and cut into 3 x 1-inch rectangular portions. Cut each portion in half on the diagonal. Reserve until serving.
WALNUT PRALINE CRUMBLE
- Walnuts – 2/3 cup
- Demerara or turbinado sugar – 1/3 cup
- Tapioca starch – 1/4 cup
- Butter, melted – 2 tbsp
- Salt – 3/4 tsp
- Place walnuts and tapioca starch in blender, blend until finely ground.
- Combine with remaining ingredients, mixing to a crumbled consistency.
- Transfer to parchment-lined baking sheet. Bake at 150 C (300 F) until lightly golden and crunchy.
- Parsnip, peeled, small dices – 1 cup
- Sugar – 1 cup + 2 tbsp
- Water – 1 cup
- Salt – 1/4 tsp
- Combine parsnip with sugar, water and salt. Bring to a simmer over medium heat. Reduce heat to low and lightly simmer until parsnips are translucent, about four to five hours.
- Strain from the syrup and lay on a silpat-lined sheet pan. Allow to dry at room temperature for two to three days until sugar crystallizes and parsnips are chewy.
- Walnuts – 1-1/2 cups
- Neutral or walnut oil – 1-1/2 tbsp
- Salt – 1/8 tsp
- Toast walnuts 150 C until lightly golden.
- Immediately transfer to a blender and blend on low, increasing speed to high, until walnuts become mealy/powdery.
- Slowly add oil and salt, blending until smooth. Make sure oil is completely emulsified with the nuts.
- Pass through a fine mesh sieve.
- Walnuts, lightly toasted – 1/2 cup
- Sugar – 2-1/2 tbsp
- Salt – 3/4 tsp
- Combine sugar and salt in a medium saucepan. Add just enough water to make the sugar sandy in texture.
- Cook to 240 F over medium heat. Immediately add walnuts and cook, stirring constantly,
- Remove from heat once walnuts are entirely coated with sugar and continue stirring until sugar begins to crystallize.
- Transfer to a parchment lined sheet pan to cool.
- 1 parsnip, peeled, then peeled again into lengthwise strips
- Oil, for frying
- Heat oil to 175 C (350 F).
- Fry parsnips strips just until beginning to turn golden.
- Immediately remove from oil and drain on paper towels. Sprinkle with salt.
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