Best 3 Parsnip Cake With Apple Compote Recipes

## Unleash Your Inner Baker: Indulge in the Delights of Parsnip Cake with Apple Compote and More

Welcome to a culinary adventure where flavors dance harmoniously, creating a symphony of taste. Embark on a journey of baking bliss as we introduce you to a delectable Parsnip Cake, accompanied by a tantalizing Apple Compote. This unique cake, crafted with the humble parsnip, transforms this root vegetable into a moist, subtly sweet masterpiece. The apple compote, bursting with the essence of caramelized apples, serves as the perfect complement, adding a touch of tartness that balances the sweetness of the cake.

But that's not all! This article is a treasure trove of culinary delights, featuring a collection of enticing recipes that will tantalize your taste buds. From the comforting warmth of Parsnip Soup, a savory symphony of flavors, to the irresistible Parsnip Fries, a crispy, golden treat that will leave you craving more. And for those with a sweet tooth, the Parsnip Muffins, bursting with moist, tender crumb and a hint of spice, are sure to satisfy.

Prepare to embark on a culinary adventure, where each recipe promises a unique and unforgettable experience. So, gather your ingredients, preheat your oven, and let your creativity shine as you explore the wonders of parsnip-infused dishes. Let's begin our baking journey with the star of the show: Parsnip Cake with Apple Compote.

Check out the recipes below so you can choose the best recipe for yourself!

CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE

Catherine Berwick's Parsnip & maple syrup cake image

The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake

Provided by Good Food team

Categories Afternoon tea, Treat

Time 1h5m

Number Of Ingredients 14

Ingredients

175g butter , plus extra for greasing
250g demerara sugar
100ml maple syrup
3 large eggs
250g self-raising flour
2 tsp baking powder
2 tsp mixed spice
250g parsnips , peeled and grated
1 medium eating apple , peeled, cored and grated
50g pecans , roughly chopped
zest and juice 1 small orange
icing sugar , to serve
250g tub mascarpone
3-4 tbsp maple syrup

Steps:

Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

Nutrition Facts : Calories 697 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.12 milligram of sodium

SLOW COOKER PARSNIP AND APPLE SOUP

Slow Cooker Parsnip and Apple Soup image

Here's a light, lovely soup ideal for a first course at your next special dinner. You'll love the harmony of fall flavors. -Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories Lunch

Time 3h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

2 medium tart apples, chopped
2 cups chopped parsnips
1 cup thinly sliced fresh carrots
1/2 cup chopped onion
2 cans (14-1/2 ounces each ) vegetable broth
2 cups water
2 teaspoons cider vinegar
1-1/2 teaspoons minced fresh rosemary, plus more for topping
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh cracked pepper, optional

Steps:

Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.

Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

PARSNIP CAKE WITH APPLE COMPOTE

Parsnip Cake with Apple Compote image

This quick bread is similar to carrot cake, except it uses parsnips for a unique, more fragrant result. Paired with star anise-spiked apple compote, this is perfect for anything from a holiday brunch to a casual dessert.

Provided by Elise Kornack

Categories dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 19

Ingredients

4 medium parsnips, peeled, about 2 cups grated
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg, preferably fresh, 14 swipes on a Microplane
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups all-purpose flour
1 cup light brown sugar, packed
1 teaspoon vanilla extract
3 large eggs, room temperature
3/4 cup vegetable oil
1 tablespoon unsalted butter, softened, for greasing pan
Powdered sugar, for garnish
2 tablespoons unsalted butter
2 apples, peeled and diced, preferably Granny Smith
2 tablespoons light brown sugar
1 pod star anise
kosher salt

Steps:

Preheat oven to 350 degrees F. Grate the parsnips over the largest hole of a box grater to yield about 2 cups, packed. Set aside. In another bowl, add the dry ingredients: cinnamon, ginger, nutmeg, baking powder, baking soda, salt, and flour. Whisk to combine. Set aside.
In another bowl, add the wet ingredients: brown sugar (technically a dry ingredient, but will mix better with the wet ingredients), vanilla extract, eggs, and vegetable oil. Whisk to combine. Add the dry ingredients to the wet ingredients in batches, whisking after each addition. Fold in the parsnips; batter will look dry at first, but will loosen up as the parsnips release their water. Set aside.
Grease the loaf pan with butter, then spread batter into the prepared pan. Place into the oven on the middle rack. Bake until cooked through, about 40 minutes. Meanwhile, make the Apple Compote.
Apple Compote: In a saucepan over medium heat, add butter, apples, brown sugar, and star anise. Bring to a simmer, uncovered, about 5 minutes. Then cover and continue to simmer at a low heat until apples are soft, 8-10 minutes.
Check cake for doneness: The cake should be golden brown and bounce back to the touch; a knife inserted into the center should come out clean. Place pan on a wire rack and let cool for 5 minutes. Turn the cake out of the pan and continue cooling on the rack, 30 more minutes. Meanwhile, remove Apple Compote from heat and stir in a sprinkle of salt; remove and discard the star anise. Transfer compote to a serving dish.
Assembly: Slice the cake into 1-inch slices, and arrange on a platter. Sprinkle with powdered sugar and serve with Apple Compote on the side.

Tips:

Choose the right parsnips: Look for firm, smooth parsnips with no blemishes. Avoid any that are soft or have bruises.
Peel the parsnips thinly: This will help them cook evenly.
Use a food processor to grate the parsnips: This will make it quick and easy.
Don't overmix the batter: Overmixing will result in a tough cake.
Bake the cake at a moderate temperature: This will help it cook evenly without burning.
Let the cake cool completely before frosting it: This will help the frosting set properly.
Serve the cake with apple compote or your favorite frosting: The cake is delicious on its own, but it's even better with a little something extra.

Conclusion:

Parsnip cake with apple compote is a delicious and unique dessert that is perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. The cake is moist and flavorful, and the apple compote adds a touch of sweetness and tartness. This cake is sure to be a hit at your next party or gathering.