Parsnip Cake with Cinnamon

Parsnip Cake with Cinnamon

Parsnip Cake with Cinnamon

Here is an easy way to prepare a delicious parsnip cake, a tasty dessert topped with lemon zest and cinnamon.

09 November, 2018
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Type of dish

Dietary Consideration

serves for

6

total time

1 HR 45 MIN

ingredients

Flour
200 g
Cinnamon
1/2 tsp
Mixed spice
1/2 tsp
Butter
200 g
Hazelnuts
200 g, ground
sugar
200 g, caster (superfine)
Eggs
1 large, beaten
cream cheese
225 g
parsnips
225 g, cooked, mashed
sugar
175 g
Flour
1 tbsp
Cinnamon
1/2 tsp, ground
Eggs
3, beaten
Vanilla
1 tsp, extract
Cinnamon
ground
Lemon
1 zest

Preparation

For the crust

  • Sift the flour and spices into a mixing bowl.
  • Rub in the butter until the mixture resembles breadcrumbs.
  • Stir in the hazelnuts, sugar and egg and mix to a dough.
  • If the mixture is too stiff add a little water.
  • Roll into a ball, wrap in cling film and chill for 30 minutes.
  • Heat the oven to 180°C (160° fan) gas 4.
  • Grease 6 x 10cm|4" tartlet or flan tins.
  • Roll out the dough and line the base and sides of the tins.
  • Chill while you make the filling.

For the filling

  • Mix together the cream cheese, parsnips, and sugar until combined.
  • Add the flour, and cinnamon and mix until blended.
  • Stir in the eggs and vanilla until just combined.
  • Pour into the pastry cases and bake for 20-30 minutes until the pastry is cooked and golden and the filling is set.
  • Cool in the tins and chill until ready to serve.

To decorate

Sprinkle the tarts with cinnamon and lemon zest.

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