Parsnip cake

Parsnip cake

Total: 1 hr 35 Min. | Active: 45 Min.
Nutritional value / piece: 459 kcal
, Fat: 34 g
, Carbohydrate: 29 g
, Protein: 8 g


15 pieces


The original recipe with guaranteed success is for 15 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


250g cane sugar
4 egg yolks
2tbsp sunflower oil
350g parsnips, finely grated
1 ½tsp cinnamon
½tsp ground cardamom
1 tangerine, rinsed with hot water, dabbed dry, grated zest, 3 tbsp of juice set aside
350g ground hazelnuts
100g pecan nuts, coarsely chopped
70g white flour
1tsp baking powder
4 egg whites
1pinch salt


100g butter, soft
50g icing sugar
200g double cream cheese (e.g. Philadelphia)
50g pecan nuts, coarsely chopped
1 tangerine, rinsed with hot water, dabbed dry, grated zest
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One loaf tin (approx. 30 cm), lined with baking paper

How it's done


Using the whisk on a hand mixer, beat the sugar, egg yolks and oil in a bowl for approx. 3 mins. until light and fluffy. Add the parsnips, cinnamon, cardamom and tangerine zest, mix in. Combine the hazelnuts, pecan nuts, flour and baking powder, stir into the mixture. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the sponge mixture to the prepared tin.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.


Beat together the butter and icing sugar using the whisk on a hand mixer until the mixture becomes lighter in colour. Add the cream cheese and reserved tangerine juice, mix well. Spread the frosting on top of the cake, decorate with pecan nuts and tangerine zest.

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