Parsnip Cake from Teds Butcher Block
Image courtesy of Ted's Butcherblock

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12 servings

  • 5½ cups chopped parsnip, packed
  • 1 cup milk
  • ¾ cup olive oil
  • 2 cups cake flour
  • 4 large eggs
  • 1¾ cup sugar
  • 1½ teaspoon kosher salt
  • 1 teaspoon ground star anise
  • 1 teaspoon ground ginger
  • ¼ teaspoon white pepper
  • ½ teaspoon almond extract
  • 1 tablespoon baking powder
  1. Preheat oven to 350 degrees.
  2. Grease and flour 9 x 13 cake pan
  3. In medium saucepan, bring parsnips and milk to a simmer over medium heat. Cook until tender, about 5 minutes. Remove from heat and let stand to cool.
  4. Drain parsnips, and then place in blender. Pulse until smooth then add eggs one at a time, blending until smooth after each addition.
  5. Add sugar, oil, salt, ground spices, and almond extract to blender, and blend on high speed until very smooth. Pour into large mixing bowl.
  6. Sift together flour and baking powder over parsnip mixture. Using large spatula, fold together until well combined.
  7. Pour batter into cake pan, and bake until golden brown and toothpick comes out clean, approximately 45 to 50 minutes. Rotate pan halfway through baking.

Parsnips provide the same mild sweetness as their orange carrot cousins making them ideal for sweet and savory dishes. Sous Chef Chad Dennis uses the sweetness and moisture of parsnips in his Parsnip Cake. Made with fruity olive oil and star anise, this spicy little cake offers a delicious alternative to the traditional carrot cake.

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