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I made this for my mom’s birthday celebration this year. We spent a restful weekend at the coast. This cake added to the glory and fun of the retreat. I had so much fun frosting it with feminine embellishments. The Satin Buttercream is really special. It contains BUTTER and gelatin. Together~ a dance of texture occurs. If you like piping… you will really enjoy decorating this cake. If you don’t, well– this is one easy frosting to work with! How about the cake? MOIST! Parsnips are super cool. Their starchy-good sweetness make them an excellent choice for the spice-cake genre. The pecans function as flour, as do the teeny bit of chia seeds. The cake is soft but not crumbly and excellent the second day for breakfast. (wink, wink)
Beautiful, delicious and fun~ here is the recipe!
Parsnip-Pecan Cake with Satin Buttercream (see link for frosting recipe)
- Grease desired cake pan(s) and line the bottom(s), too, with parchment paper cut to size. Preheat the oven to 325 degrees Fahrenheit.
- Place chia seed meal, cinnamon, baking soda and sea salt in a small bowl. Stir well to mix. Set aside.
- Place remaining ingredients into blender: eggs, pecans, parsnip, fat of choice and honey. Blend for 30-50 seconds until the batter is smooth.
- With the motor on, add the dry ingredients. Process just long enough to incorporate them thoroughly, without over-mixing, about 5-8 seconds. Use a spatula to quickly fold in any dry ingredients by hand, if needed.
- Pour batter into prepared pan(s) and bake until toothpick inserted into center comes out clean or with dry crumbs adhering. Cool on rack before slicing or frosting.
- When cake is cool, slice horizontally through the middle, if desired, to frost the center as well as the top, for a layered cake.