Rustic Parsnip Spice Cake Topped with Cardamom Maple Plums

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Rural Life

Written By
Elaine Hauser & Alysa Klassen
The Gathered
www.thegathered.ca

Photos By
Megan Kaduhr of Boreal Productions

A delicious recipe first shared by Elaine Hauser & Alysa Klassen in the Fall 2022 Issue of Trailblazher Magazine.

“An argument could be made that plums could be considered our ‘family fruit’ based on the many ways it integrated itself into my childhood. My five siblings and I would be commissioned as the family fruit pickers. Once picked, my mother would go to all sorts of work pitting, canning, and freezing the plums so we could use them all year round. But no plum season was complete without the many batches of handmade plum perogies. My preferred way of eating them when I was young was when they were still on the greener side – the greener the better. My mother used to say, “How can you eat them that green, they’re so sour?” – but to me it was better than any sour candy out there. 

While my childhood was filled with so many fond memories surrounding food, there were always a few foods that slipped in there that I could do without. Parsnips were top of the list! I couldn’t stand them. To my dismay they seemed to have the opposite effect on my dad. Although he was the ever picky vegetable eater, parsnips were not a part of that category – he loved them. Now that I am older, I have ditched the sour plums and I have gained a new appreciation for parsnips.

This cake combines parsnips along with beautiful fall aromas to create the perfect autumn dessert. With hints of ginger, orange and vanilla mixed alongside the subtle undertones of maple and plums, the parsnips are king in this dessert. A twist on the classic carrot cake, these parsnips create a dewy texture that delights and surprises any pallet.”

Rustic Parsnip Spice Cake Topped with Cardamom Maple Plums

**this recipe is Gluten Free

  • 1.5 large parsnips (grated)
  • ¾ cup olive oil
  • 1 cup maple syrup
  • 4 tbsp finely grated ginger
  • 1 tsp nutmeg
  • 1.5 tbsp orange zest
  • 3 large eggs
  • ¾ cup Bob’s Red Mill gluten free flour
  • 1 ¼ cup almond flour
  • 2 tbsp tapioca starch
  • 2 ¼ tsp baking powder
  • 1 tsp salt

Preheat oven to 350 degrees. Line a 9-inch round cake pan with parchment paper. 

Combine olive oil, maple syrup, grated ginger, nutmeg, orange zest and eggs together in a bowl and whisk together. In a separate bowl mix flour, tapioca starch, baking powder and salt. Add dry and wet ingredients together. Once mixed, fold in parsnips.

Bake for 40-45 minutes or until a toothpick comes out clean. Remove cake from pan and let cool.

Cardamom Maple Plums

  • 2 cups cut up plums
  • 1 pear cut into chunks
  • ¼ cup maple syrup
  • 2 tsp cardamom

Mix all ingredients together in a pot over low heat and simmer for 20-30 minutes or until the fruit becomes soft. Let cool and spoon over the top of the cake. 

*To complete the final piece to this dessert, top with creme fraiche, whipped cream or cream cheese icing!

This would make the perfect dish for a fall get together!

-Alysa and Elaine

September 2, 2022

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