Its time to stalk up on fresh homegrown goodies my friends!
Friday we picked up tonnes of lovelies but my favorite thing this week was a bunch of parsnips.
They're related to the carrot, not like a sister, more like an aunt twice removed. They are both root veggies, grown in the ground. They are white, slightly sweet with a hint of a spice you may recognize - I say cardamom.
Mr. BM looked at me with a half cocked grin when I picked them up and pretended to put them in my ears to symbolize I was not listening to him when he was trying to tell me he wouldn't eat them.
Oh you'll eat them because you wont even know you are doing it!
Today I pulled them out, peeling and grating like a mad woman.
I do not own a food processor, I suspect this would have made the task easier. They are definitely the annoying relative of the carrot - they don't shred as well.
I was bound and determined to make a cake inspired by fall and carrots.
I think I succeeded.
The boys came home today, I handed them each a piece of cake and they thought it was carrot cake - teehee
I bet your family will enjoy this too!
I'm listening to: Change (In the House of Flies) Deftones
Parsnip Spice Cake w Orange Cream Cheese Frosting
adapted from Epicurious
1 1/2 c. flour
1 c. vanilla sugar
2 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp salt
3/4 tsp ground nutmeg
3/4 tsp ground allspice
3/4 tsp ground cloves
1/2 c. extra virgin olive oil
1/4 c. milk
1/4 c. heavy cream
1 tsp. vanilla extract
2 c. parsnips / carrot blend (I used 2 parsnips 1 carrot)
1 brick cream cheese, softened
zest of 1 orange + 1 tbsp. juice
3/4 c. icing sugar
Preheat oven to 350F.
Prepare your pans by buttering and adding a dusting of flour - I used 8x8 square pans (2) but you could use 1 longer pan.
Combine flour, sugar, and spices into a bowl, stir to combine.
Whisk eggs, oil, milk/cream, and vanilla in medium bowl to combine.
Add wet to dry ingredients; stir until just combined.
Stir in parsnips and carrot mixture.
Transfer batter to prepared pans.
Bake about 25 minutes or until a toothpick comes out clean from the center. Cool cake completely in pan on rack.
Beat cream cheese in a bowl until smooth. Add in zest. Gradually add powdered sugar and juice of the orange, beat until frosting is smooth. Spread over cake.