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Parsnip cake
45 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 459
  • Fat about 34g
  • Carbohydrates about 29g
  • Protein about 8g
This is needed
This is needed for 15 pieces
  • 250 g cane sugar
  • 2 tbsp sunflower oil
  • 350 g parsnips, finely grated
  • 4 egg yolk
  • 0.5 tsp ground cardamom
  • 1.5 tsp cinnamon
  • 1 tangerine, rinsed with hot water, dabbed dry, grated zest, 3 tbsp of juice set aside
  • 350 g ground hazelnuts
  • 1 tsp baking powder
  • 100 g pecan nuts, coarsely chopped
  • 70 g white flour
  • 4 egg white
  • 1 pinch salt
  • 100 g butter, soft
  • 50 g icing sugar
  • 200 g double cream cheese (e.g. Philadelphia)
  • 1 tangerine, rinsed with hot water, dabbed dry, grated zest
  • 50 g pecan nuts, coarsely chopped
  • One loaf tin (approx. 30 cm), lined with baking paper
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And that's how it's done
And that's how it's done
Using the whisk on a hand mixer, beat the sugar, egg yolks and oil in a bowl for approx. 3 mins. until light and fluffy. Add the parsnips, cinnamon, cardamom and tangerine zest, mix in. Combine the hazelnuts, pecan nuts, flour and baking powder, stir into the mixture. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the sponge mixture to the prepared tin.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
Beat together the butter and icing sugar using the whisk on a hand mixer until the mixture becomes lighter in colour. Add the cream cheese and reserved tangerine juice, mix well. Spread the frosting on top of the cake, decorate with pecan nuts and tangerine zest.