Parsnip cake

For 10 pieces
  • 250 g parsnips
  • 1/2 TL Caraway seeds
  • 2 organic lemons
  • 1 TL + 80 g sugar
  • 180 g self-raising flour (alternatively increase 180 g flour (405) and baking powder by 1 teaspoon)
  • 1 TL baking soda or baking powder
  • 125 g Butter
  • 2 Eggs (size M)
  • 200 g Icing sugar
  • Fat and flour
  • possibly aluminum foil
75 minutes
light
1.
Peel, wash and finely grate parsnips. Roughly chop the caraway seeds. Wash lemons with hot, rub dry, finely grate half of the peel. Peel off the remaining peel in zest, mix with approx. 1 teaspoon sugar. Halve the lemons and squeeze them
2.
Mix the flour and baking soda. Whip butter and 80 g sugar for approx. 5 minutes until white and creamy. Beat the eggs for 2-3 minutes until creamy, then gradually stir into the butter. Stir flour mixture, parsnips, grated lemon zest and 5–8 tablespoons of lemon juice into the butter
3.
Grease a springform pan (approx. 20 cm Ø) and dust with flour. Pour in the dough and bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for approx. 35 minutes (make a stick test and finally cover with aluminum foil!). Take out the finished cake and let it cool for about 15 minutes. Then offLoosen the mold and allow to cool on a wire rack
4.
Mix powdered sugar and 3–4 tablespoons of lemon juice to a thick icing. Place the cake on a serving plate, cover with icing and let dry a little. Decorate the cake with lemon zest, let it dry
5.
Waiting time approx. 2 hours
1 piece approx .:
  • 300 kcal
  • 1260 kJ
  • 4 g protein
  • 12 g fat
  • 44 g carbohydrates

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