Bakers Journal

Recipes > Cakes

Yield: 12


  1. Preheat oven to 150 C (300 F). Prepare a quarter sheet pan with parchment and spray with nonstick spray.
  2. Sift together dried ingredients; set aside.
  3. 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.
  4. Fold in parsnips, apples and walnuts.
  5. 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.
  6. Trim edges off cake and cut into 3 x 1-inch rectangular portions. Cut each portion in half on the diagonal. Reserve until serving.

TOPPING Suggestions:


  1. Place walnuts and tapioca starch in blender, blend until finely ground.
  2. Combine with remaining ingredients, mixing to a crumbled consistency.
  3. Transfer to parchment-lined baking sheet. Bake at 150 C (300 F) until lightly golden and crunchy.


  1. 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.
  2. 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.


  1.     Toast walnuts 150 C until lightly golden.
  2.     Immediately transfer to a blender and blend on low, increasing speed to high, until walnuts become mealy/powdery.
  3. Slowly add oil and salt, blending until smooth. Make sure oil is completely emulsified with the nuts.
  4. Pass through a fine mesh sieve.


  1. Combine sugar and salt in a medium saucepan. Add just enough water to make the sugar sandy in texture.
  2. Cook to 240 F over medium heat. Immediately add walnuts and cook, stirring constantly,
  3. Remove from heat once walnuts are entirely coated with sugar and continue stirring until sugar begins to crystallize.
  4. Transfer to a parchment lined sheet pan to cool.


  1. Heat oil to 175 C (350 F).
  2. Fry parsnips strips just until beginning to turn golden.
  3. Immediately remove from oil and drain on paper towels. Sprinkle with salt.

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.


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

Walnuts - 2/3 cup
Demerara or turbinado sugar - 1/3 cup
Tapioca starch - 1/4 cup
Butter, melted - 2 tbsp
Salt - 3/4 tsp

Parsnip, peeled, small dices - 1 cup
Sugar - 1 cup + 2 tbsp
Water - 1 cup
Salt - 1/4 tsp

Walnuts - 1-1/2 cups
Neutral or walnut oil - 1-1/2 tbsp
Salt - 1/8 tsp

Walnuts, lightly toasted - 1/2 cup
Sugar - 2-1/2 tbsp
Salt - 3/4 tsp

1 parsnip, peeled, then peeled again into lengthwise strips
Oil, for frying

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