Parsnipsky Cakes

Posted on by

A grand cake in the perfect size to snatch while passing the fridge. Or as a treat in return for not playing tricks. (Rcp# 77, with Ingredient Special on Parsnips).

Ingredients for Parsnipsky Cakes

  • 200g gluten-free fine flour (the one I use is a ready made mix of millet flour, corn flour and a little guar gum).
  • 150g cleaned and grated parsnips (just wash and brush them a little, then cut off the ends or any bad parts; they don’t have to be pretty).
  • 5 teaspoons baking powder (one 17g standard package).
  • 145g plant-based ‚butter‘
  • 165g raw cane sugar
  • 1 peeled, overripe banana
  • 250g apple pulp (thick, high quality apple sauce without additives).
  • 1 teaspoon lime juice
  • ½ teaspoon salt
  • Knife tip of pure ground vanilla powder
  • 300 ml of hot drinking water (from electric kettle).
  • 30 muffin tins, plus fitting baking paper cups

Preparations and Baking-Instruction for Parsnipsky Cakes

  1. Boil over the cleaned and grated parsnips with 300 ml hot water in pot, bring to a very brief boil (3 minutes), then turn off and let soak for 10 minutes with the lid on, but an opening (wedge large wooden spoon safely between lid and rim of the pot).
  2. After soaking, run the parsnips through a sieve and squeeze the liquid out. The weight of the mass you obtain by this should be around 200g. Let all cool down completely (room temperature). You can perform this first step for the preparation a day ahead. Keep the completely cooled parsnip mass in a closed container in the fridge before continuing to make the cake.
  3. Sieve the cake flour and make a hole in it to “hide” the baking powder. Then, mix everything with a spoon or a fork. Set aside.
  4. Combine the mashed overripe banana with the apple pulp in a bowl. Add lime juice, salt, and vanilla. Stir well to make an even sauce.
  5. Cream the plant-based fat (‘butter’) together with the sugar until you have a smooth cream (I am using a mixer to do so).
  6. Add the banana-apple mix and cream together.
  7. Gradually work in the flour (with the baking powder in it). Take a spoon to mix in, then use the mixer to make a smooth dough.
  8. Add the grated and soaked parsnips last. Stir in carefully with mixer.
  9. Line the muffin tins with baking paper cups. Pre-heat the oven to 175°C, pure convection/fan assisted (no top- or bottom heat).
  10. Fill the dough carefully into the muffin tins to about ¾ height.
  11. Bake for 50 minutes on medium height in the oven (put a baking grid under the tins).
  12. Take the muffins out of the oven and let them cool down completely in their forms before removing them.

Side Notes:

  1. If you are making this as a Halloween treat, use plain banana chips to decorate. Do not add any “sticky” elements. These cakes are plenty sweet; they do not need an extra sugary boost (especially if you want to give them to children ;-)).

Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.