Parsnip Cake with Maple Mascarpone Cream

Yield

8 servings

Total Time

Hands-on Time

35 minutes minutes

For the cake

Instructions

Preheat oven to 350° and set a baking rack to the middle position. Grease and flour two 9-inch cake pans and set them aside.

Melt 2/3 cup unsalted butter and set it aside to cool.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom, and salt.

In a large bowl, using a handheld or stand mixer, beat the eggs and sugar until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl and stir in the melted butter. Using a spatula, work the flour mixture into the wet mixture a little at a time until evenly incorporated. Fold in the grated parsnips, apple, and walnuts.

Divide the batter evenly between the cake pans, smoothing the tops with a spatula. Bake until the cakes just begin to pull away from the sides of the pans and the centers are set, 20 to 25 minutes. Set the pans on wire racks to cool for 10 minutes before turning the cakes out to cool completely.

For the maple mascarpone cream

Ingredients

1 cup mascarpone
1 tablespoon maple syrup
1/4 teaspoon table salt

Instructions

Just before serving, make the cream by beating the mascarpone with the syrup and salt. Sandwich the cream between the cake layers. Dust the top of the cake with powdered sugar and serve immediately.