Flourless parsnip and sweet potato cake
Cakes
Here’s a variation on the Flourless French Carrot Cake I recently posted. You can use any nuts in or on this cake, or even a combination, making this a handy way to use up odd bits of leftovers in your pantry. Just keep a handful or two of good looking nuts for sprinkling on top. Feel free to play with the ratios of parsnips to sweet potatoes, as well. I’ve found that people tend to be divided on the distinctive flavor of parsnips; if in doubt, use one parsnip and two medium sweet potatoes. If on the other hand you like parsnips, flip that ratio to use 2 parsnips instead. You’ll need about 1 1/3 cup total, give or take a bit, once pureed. If you don’t have apricot jam, any stone fruit jam will work – or, simply sprinkle with a touch of cinnamon sugar before baking, or sift confectioners’ sugar on the baked cake once it’s cooled. I hope you enjoy this. ;o)
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