Is Every Day a Cake Day? Let’s Cowgirl Up to the Bounty of Parsnips

Well, I don’t know, but today was definitely a cake day. Howling wind and lashing rain outside, dark inside and a fire lit in the stove.

Some of you may know that I’m fond of a culinary experiment.

By the way, as a final update on the mince pies with real meat (an ancient tradition which I wanted to resurrect), the general verdict was good, though there seemed to be confusion about when would be the best time to eat them. They didn’t seem quite right at traditional tea time and my sister C reacted slightly uneasily to one from the second batch saying erm, they’re very muttony and put hers aside. But my aunt and cousin had two each and seemed impressed. Let’s face it you wouldn’t have two pies if you were just being polite would you? I thought they were ok, but in the end, as B remarked, sometimes there’s a good reason for a tradition dying out. You can guess at his fan status…

Not long ago I was fretting about the amount of root vegetables and brassicas which come in our seasonal veg box and fellow blogger Fran over at Serendipity Farm suggested using parsnips in a cake. I had already conducted one experiment (not bad, also Fran inspired, a kind of Bakewell Tart with mixed spice, interesting) before I read her recommendation that chocolate cake is the ideal vehicle to absorb them.

So, after duly finishing (and sharing, I’m not mean with the baking experiments you know) the said parsnippy bakewell spicy slice thing, I decided to have a go at a chocolate one. I made it up so I should probably write it down so I can improve the result next time (note the ‘should’ here – highly unlikely)  But it was pretty delicious, though a tad TOO moist at the beginning and took AGES to cook in a slowish oven.

I even gained a blog follower in the middle of baking as our neighbour dropped round to pick up a cheque for the hay turning and baling he did in the summer (that’s the slow pace of life), thanks D, if you want a slice to try you better get on that bicycle and pedal fast! If anyone else is inspired I’d really recommend leaving the cake for a day before eating. It kind of settles down into itself, and all the flavours amalgamate.

Part of the Parsnip Bounty

Peeled…

and grated…

I creamed some butter and sugar (white and dark)

The egg bit was far too frantic for photographing – can’t wait to get a new mixer! – so here is the flour and cocoa powder and parsnips being folded in

All mixed and put in a tray lined with foil – see all the parsnips?

Out of the oven, I kept having to look and check, the middle took ages to cook. It looks very dark but it’s not burnt at all

And LOOK, I made a chocolate ganache – having been heavily influenced by The Great British Bake Off!

Iced and cut and set on some china

So, thanks Fran, the Chocolate Parsnip Cake is absolutely delicious and another experiment over. Any more ideas anyone?

Goodnight.

The moon last night

And I saw these the other day…

Snowdrops coming into flower January 25th 2013