SWEET PARSNIP CAKE FOR MOTHER’S DAY

There is so much I love about running a small shop – but finding great new cookbooks has to be near the top of the list. I bought “The Lost Kitchen” for Casita and after reading Erin’s story of a phoenix of a woman, I was so excited to try the recipes. Also – her restaurant in Maine fills up immediately and you can only get a reservation by sending her a postcard. So quirky – and I love business owners who play by their own rules.

First on my list to try was the Sweet Parsnip Cake with Mascarpone Frosting. As a huge lover of carrot cake – this recipe struck me. I am a big defender of cake eating when it has a vegetable in it. I have been known to monkey with recipes and shred whatever sturdy vegetable I have on hand and add it to whatever I am baking. (Somehow Pumpkin Scones with Maple Frosting seem healthy if I know there is a shredded sweet potato in there.)

So when I saw this recipe for Sweet Parsnip Cake I was all in. I spent a few days down on the Cape, cookbook in hand and I must report it is subtle and earthy, and definitely acceptable to eat for breakfast. Perfect for Spring! Happy Mother’s Day to you all!!!

Ingredients:
2 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
3/4 cup vegetable oil
4 eggs
grated zest and juice of 1 orange
2/3 cup light brown sugar
3/4 cup granulated sugar
3 cups raw grated parsnip (2 – 3 lbs)
1 cup hazelnuts, toasted and roughly chopped (I used walnuts)

Preheat oven to 375 and prep two 10″ spring form pans (butter, flour etc .)

Combine all dry ingredients – set aside. In a stand mixer combine vegetable oil, eggs, orange zest and juice and both sugars. Mix on low until smooth. Add dry ingredients gradually until blended. Add the parsnips and hazelnuts and mix until incorporate. Divide batter in two pans and bake for 20 – 35 minutes. Let cool in pan.

Frosting:
6 tablespoons unsalted butter
1/3 cup powdered sugar
1 (8 oz) container mascarpone
1/3 cup apricot jam

Beat butter until fluffy, add powdered sugar and beat until well blended. Add mascarpone and jam and mix until just incorporated.

Once cakes are cool, layer frosting in between and dust top of cake with powdered sugar. Serve immediately!

Recipe by Erin French – The Lost Kitchen