Ingredients
For the cake:
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1 cup all purpose flour
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1 1/2 teaspoon baking powder
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1 teaspoon ground cardamom
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1/2 teaspoon cinnamon
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1/4 teaspoon salt
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3/4 cup packed light brown sugar
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2 teaspoons maple syrup
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2 medium eggs
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2/3 cup canola oil
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1/2 teaspoon grated ginger
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2 teaspoons vanilla extract
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2 cups packed grated parsnip (about 3 medium sized parsnips)
For the icing:
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3/4 cup unsalted butter
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3 cups icing sugar
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3 teaspoons whole milk
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2 teaspoons maple syrup
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2 teaspoons almond extract
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Chervil, grated nutmeg, or roasted halved hazelnuts to add decoration on the icing
Directions
- Preheat oven to 350F and grease two mini loaf pans. If slanted, it should measure 3” by 5.75” at the top- otherwise approximately 2.5” by 5.5” will do nicely.
- Mix together the flour, baking powder, cardamom, cinnamon and salt and sift them together. Set aside.
- Whisk together the brown sugar, maple syrup, eggs, oil, grated ginger and vanilla extract until homogenous.
- Mix the parsnip into the egg mixture, then fold in the dry ingredients.
- Pour the batter into the loaf pans 75% to the top and bake for approximately 35 minutes, until a toothpick comes out clean. Let loaves cool on a wire rack.
- To make the icing, use the standing mixer and whisk attachment on medium-fast speed to beat the butter, icing sugar, milk, maple syrup and almond extract until fluffy.
- Once the cake is cool, ice it with the icing and decorate with the chervil, grated nutmeg or roasted halved hazelnuts.
