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


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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


100 g butter, soft
50 g icing sugar
200 g double cream cheese (e.g. Philadelphia)
50 g 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

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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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