Palsternakkakakku
A parsnip cake with cardamomcream and hazelnuts

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Palsternakkakakku

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Ingredients

Adjust Servings:
For the cake:
225 g Parsnip
1 Orange
4 Eggs
160 ml Sunflower oil
160 ml Honey
1 tsp Lemon zest
200 g Spelt flour
2 tsp Baking powder
2 tsp Cinnamon
For the topping:
200 g Cream cheese
10 pods Cardamom seeds grinded
1 tbsp Honey
1 Orange zest and juice
125 g Hazelnuts
Cuisine:

Ingredients

  • For the cake:

  • For the topping:

Directions

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Palsternakka (parsnip) is a great vegetable to use in the kitchen. It has a nutty and slightly sweet taste, which is especially emphasized when roasting it in the oven. For many, parsnips are just a root for soup, but it works great in all sorts of recipes.

Palsternakkakakku is inspired by the more famous cousin, the carrot cake. The dough is created at the turn of the hand when all the ingredients are mixed together. The spelt flour is a great combination with the orange and the fresh cheese on top.

Palsternakkakakku is easy and fast to make, so there is nothing to stop you doing this during the last days of December!

Preheat the oven to 180°C. Grease a springform and line with baking paper.

Peel and grate the parsnip and the zest of an orange. Beat the eggs until fluffy. Add the sunflower oil and the honey and mix everything. Add the parsnip, orange and lemon zest. Sift in the flour, baking powder, cinnamon powder and fold it into the mixture with a spatula.

Pour the dough in the springform and bake for 45 min in the oven or until a skewer comes out clean. Take it out of the oven and remove from the mold. Let it cool on a rack.

For the topping, mix the cream cheese, cardamom seeds, honey, orange juice and zest. Let it sit in the refrigerator until the cake has cooled.

Finish the cake by spreading the topping over the cake. Sprinkle the hazelnuts on top and decorate with some orange zest.

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