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Parsnip Cake


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.
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