Parsnip cake

Total time: 1hr 35m
Preparation Time: 45m

For 15 pieces

Nutritional Information

Contains 459 Kcal, 8g Protein, 29g Carbohydrates, 34g Fat


  • Cake
  • 250 g cane sugar
  • 4 egg yolk
  • 2 tbsp sunflower oil
  • 1.5 tsp cinnamon
  • 1 tangerines, rinsed with hot water, dabbed dry, grated zest, 3 tbsp of juice set aside
  • 1 tsp baking powder
  • 0.5 tsp ground cardamom
  • 350 g parsnips, finely grated
  • 100 g pecan nuts, coarsely chopped
  • 70 g white flour
  • 350 g ground hazelnuts
  • 4 egg white
  • 1 pinch salt
  • Frosting
  • 50 g icing sugar
  • 100 g butter, soft
  • 1 tangerines, rinsed with hot water, dabbed dry, grated zest
  • 50 g pecan nuts, coarsely chopped
  • 200 g double cream cheese (e.g. Philadelphia)
  • Utensils
  • One loaf tin (approx. 30 cm), lined with baking paper

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  • Cake

    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.
  • Frosting

    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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