Cake with parsnips and walnuts

Category: Confectionery
Cake with parsnips and walnuts

Ingredients

Cake:
Parsnip (root) 3 pcs.
Roasted walnuts 100 g
Raisins 50 g
Coconut flakes 50 g
Vegetable oil 250 g
Sugar 200 g
Eggs 4 things.
Flour 2 glasses
Cinnamon 2 tsp
Salt (optional) pinch
Soda (quench with vinegar) 0.5 tsp
Cream:
Curd (better soft) 300 g
Butter 50 g
Powdered sugar 1 glass
________________________ ___________ __________
Baking dish Ø = 22 cm
Glass = 250 ml

Cooking method

  • Cake:
  • Peel the parsnip roots.
  • Pre-fry the walnuts and, if possible, remove the skin from the kernels. (I did this in the microwave on the "microwave" mode at full power for 5 minutes, periodically opening and stirring).
  • Soak the raisins in hot water, then drain the water.
  • Now you need to grind the parsnips, walnuts. I did it using a food processor, it can be done with a chopper, chopper, etc., that is, by being able to chop the parsnip root well (so that there are no fibers). By the way, I chopped the parsnips and nuts together with the raisins, but forgot to put in the coconut flakes (so this time the cake was without hehey chips).
  • Then you need to beat the vegetable oil with sugar, then add eggs one by one, beat.
  • Separately mix flour with cinnamon and a pinch of salt (I forgot to put salt ...).
  • We got 3 mixtures that need to be mixed and add soda, slaked with vinegar. This is our cake dough.
  • Place the dough in a baking paper lined dish. We put it in preheated to 200about From the oven for 50 minutes (approximately). The author of the recipe recommends baking at 180about C, but I baked in the microwave on the "oven" mode with convection for 55 minutes. Then carefully transfer the cake to a wire rack to cool. Very carefully, it is so soft and airy that it can break easily.
  • In the meantime, we make the cream.
  • It is better to buy cottage cheese soft, so that it is not dry, but is like a thick cheese mass. You need to grind the cottage cheese through a sieve, but if you have one like mine, then you can not grind it.
  • Beat the cottage cheese, icing sugar and softened butter until smooth and elastic. You can do this with a mixer.
  • I like it when there is a lot of cream, so I took 500 g of cottage cheese, about 80 g of butter and a glass of powdered sugar (I decided not to increase the amount of sugar powder and did not regret it, everything was very to my taste).
  • Assembly:
  • After cooling, cut the cake lengthwise into 3 parts. Smear each layer with cream and sprinkle with nuts if desired (in my opinion!).
  • Decorate the top.
  • The cake is moist and airy at the same time. Very tasty. I will say that it would be very harmonious if there were also coconut flakes (which I forgot to put ...).

The dish is designed for

1 cake

Time for preparing:

1.5-2 hours

Cooking program:

oven

Note

If you are very fond of sweets, and at the same time are afraid to get better. If you refuse the cake because you think it is useless and spoiling your figure. Then I will now tell you a unique recipe for a delicious and healthy cake, which is both healthy and tasty and is prepared very simply and easily.
You will learn the recipe for a healthy cake, and how to make a delicious, delicious, airy and juicy, and most importantly healthy cake from a very inexpensive and healthy product.
The dream of all lovers of cakes and sweets has come true! A useful cake exists! Prepare it and surprise your loved ones.
This product is familiar to everyone, but no one would have thought that a delicious, airy and delicate cake could be made from it. It gives the cake an extraordinary taste.The taste is sweet-spicy and at the same time nutty, and you get just an unusually juicy and healthy cake. And also thanks to the curd cream, this cake looks very festive, and will be a beautiful, and most importantly, a healthy dish for any holiday, or just when receiving guests.
Parsnips are the secret ingredient. This root, before the advent of potatoes, was used in the USA and Europe as the main side dish.

The healing properties of parsnips have been known for a long time. Folic acid and vitamin C, which are contained in parsnips, improve immunity. Potassium, as everyone knows, is very good for the heart. And the most important value of parsnips is dietary fiber, which improves digestion, cleanses the intestines, normalizes metabolism, and lowers cholesterol.

And the most important and useful thing in parsnips is that when it swells in the stomach and increases the volume of eaten, parsnip fibers simply create the illusion of satiety. And you will no longer eat half of the cake and then regret it. Because just one slice of cake is enough for you to enjoy sweet and at the same time very useful. And the parsnips are very cheap. So make a healthy cake for your family.
I saw the recipe for the cake in the program "All will be good" on Saturday. I liked the look of the cake, it seemed very interesting in terms of ingredients, I decided to try it. And I didn’t regret it.

Tumanchik
A very interesting recipe! If I come across a parsnip, I will definitely remember! Until then, bookmark! Thank you!
Alexandra
Now, if you throw out 200 g of sugar and 250 g of butter from the recipe (albeit vegetable, but it is more caloric than butter), well, not throw it away, but replace it with stevia and low-fat cottage cheese, respectively, and replace white flour with whole grain flour - then you won't have to worry about your figure
Tumanchik
Quote: Alexandra
then you don't have to worry about the figure
no, then I will worry for advice. let it be delicious!
Natusichka
Quote: tumanofaaaa
no, then I will worry for advice. let it be delicious!
Ira!

Alexandra, if you try it will be very good! And be sure to tell us and show us how it will turn out, okay? I myself support a healthy way of eating, my husband and I adhere to all fasts, and I also adhere to Wednesdays, Fridays ... so it will be very interesting for me!
Alexandra
Natusichka, I am grazing - I am now studying on the main pastry course at the Ragu school, there are so many recipes of classic French cuisine waiting for my alterations ... While Gastronome. ru posted just my whole grain makeover of sugar-free eclairs with five different creams. And my training reports are in the Facebook group Cooking with Asya Leikina
Your recipe can be redone exactly as I wrote, one to one replace flour and butter, and remove sugar and add 2/3 tsp of stevioside instead, this is in case someone dares
Alexandra
tumanofaaaaSeriously, do you think healthy eating is so bad?
Tumanchik
Quote: Alexandra

tumanofaaaaSeriously, do you think healthy eating is so bad?
yes no, what are you! It's just a completely different story - not this recipe!
KoFFka
Natusichka, I report as promised!
It turned out to be a delicious cake! An unexpected and unusual taste, but really tasty.
The husband said: "Delicious!" To the plaintive "Is that all?" added, on reflection, - "and satisfying."
Mom said: "You have to chew a lot. You usually put the cake in your mouth and it melts by itself ???" She explained that this is a cake especially for us, so as not to eat a lot
It was also a surprise for me that it turned out like this. I thought that the parsnips, baked in the cake, would be cottony, but turned out to be so straight elastic that you could chew, chew, chew ... I generously poured nuts into the dough, and then poured layers. Plus coconut flakes. Plus raisins. In general, you need teeth for the cake.
You gorge yourself in one small piece as if you ate a bowl of soup with bread. Not less.
In general, I did it according to the recipe.Like Natusichka, I increased the amount of cottage cheese to 500g, and so that it would be better beaten with a blender, I added 100-150 grams of fermented milk agusha, I didn’t have to increase it somewhere. The rest did not seem to them, it was just tasty. I suspect that the shavings seem even sweeter.
I was completely "carried away" by the aroma of roasted walnuts with coconut flakes. I poured them together with the chopper and then over the jar I was addicted
I just didn't like the taste of the butter in the finished product. The rest didn’t smell it, but I’m straight brrr. I poured refined sunflower oil. Is it better to subtract or add something else? I don’t count calories, I don’t chase dietetics and usefulness, the main thing for me is that it’s tasty

photo under the cut

Sorry for the phone photo
Cake with parsnips and walnuts

Natusichka
Sasha! Here's a good girl that I cooked !!!! And thanks for the photo and for such a detailed report! I am very glad that I liked the recipe!
Only now I couldn't hear the parsnip at all .. I chopped it so finely that it was not in the dough ...
Indeed, the cake is very tasty and, importantly, very satisfying! You can't eat a lot of it and it's GOOD !!!
The oil didn't bother me at all either ... I also use refined oil ... I wonder why you could hear it so much ?!
KoFFka
Natusichka,
So the parsnip and I disguised itself as nuts :)) I can't hear the taste, but I had to chew :)
But with butter, I don't even know why. I don't like it when there is a lot of it somewhere. Can you melt the butter next time?
Natusichka
Sasha!I don't even know about creamy ...
I seem to have had a smaller parsnip ... because I did not hear it at all on my teeth. I did it in a food processor.
KoFFka
Natusichka,
such a parsnip. I liked what had to be chewed. Until you eat a piece, that's all, it won't fit anymore. And I want to, but nowhere

Cake with parsnips and walnuts

Natusichka
Ah-ah-ah-ah, of course, this is large, but I got it small, fine, like shavings!
Mikhaska
Natusichka, very interesting and, no doubt, delicious cake! Only I have trouble - parsnip roots don't really grow in our country house. We always take out some tangled balls from the ground ... And, on sale I have never seen such a useful yummy yet. But, I try not to look at it! And definitely, as soon as I can buy it, I will prepare your wonderful cake!
I'm sure he deserves the best epithets!
Florichka
I love parsnips. He grew up at the dacha and once saw him in the supermarket. It's interesting to make a cake with him.

And you know that in the second year a huge bush grows out of it with tassels like dill, only much larger. And I used to add these fragrant brushes to salting and pickling. and I collected the seeds almost a kilogram and add them when baking bread. This is how useful beastparsnip. And now you can bake a cake with it.

Mikhaska
Quote: Florichka
Do you know,
We know, since we grow in the country! Only I ran into the rhizomes ... Bushes - then I have an abundance ... And how my dogs love to eat them up - country dogs and my home trifle!
Natusichka
Quote: Mikhaska
But, I try not to look at it! And definitely, as soon as I can buy it, I will cook your wonderful cake!

Ira! I strongly recommend not to forget about the recipe and, as soon as the parsnip appears, make it!

Girls, I'm very glad that you are interested in the recipe. Cook with pleasure !!!
KoFFka
ABOUT! Parsnip! Well, I forgot to beleive that time :) In the afternoon, I found myself on the market in one place with fire and it was sold at 100g, so that people would not be frightened by prices. 800 rubles / kg, which is almost 300 hryvnia. For the experiment, of course, I had to take it, but I thought about planting it in the country
Natusichka
Sasha! I think it's worth planting! He's so helpful if you believe what he says.
KoFFka
Quote: Natusichka

Sasha! I think it's worth planting! He's so helpful if you believe what he says.
I breathe evenly for the useful, I would have more taste)) this cake is straight ah! I ate it for a long time. Morning coffee
Thank you Natusichka for such a great recipe!
Mikhaska
Quote: Natusichka
I strongly recommend not to forget about the recipe
I won't forget, my dear! I have already spilled out about your recipe to my parents and friends, and they will never let me forget about it!
Natusichka
Sasha! Well, very, very glad that you liked the cake!

Ira! Waiting !!!
Mikhaska
Yes, I would - even now, meet me on sale parsnip root! We've even stocked up on new seeds to try and grow it again!
Natusichka
Mikhaska
No! It's good for you to laugh! You even have a twig, stuck in the ground, blooming and smelling! And we have a risky farming zone! Consider this!
Natusichka
So I endure!
Markilena
ABOUT! And we just brought such large, even roots of parsnips to Silpo supermarkets and, moreover, quite inexpensively - about 15 UAH per kg. And I still thought where to adapt it?
Natusichka
Markilena, So what's the deal?
Ilona
Natusichka, and how much of this parsnip is needed in grams? And then the pieces can grow different, in pieces it is somehow doubtful to me.
Natusichka
Ilona, I did not weigh it
Well, it seems to me that nothing terrible will happen here if you take what you have. It needs to be finely chopped, and when you add it, by intuition determine (you will see from the dough) how much you need to put. And next time I will definitely weigh it. So sorry ...

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