Tuesday, May 14, 2013

Orange Parsnip Cake with Cocoa Hazelnut Crumb Topping

Orange Parsnip Cake by Angie Ouellette-Tower for godsgrowinggarden.com photo 011_zps6be5d91e.jpg

Orange Parsnip Cake with Cocoa Hazelnut Crumb Topping

There is a good and bad kind of "bitter."  There is the bitterness that stems from anger and hate but then there is the heavenly kind of bitter that comes from dark chocolate and orange rind.  This recipe combines both of those heavenly bitter flavors and the added shredded parsnips makes this the most scrumptious dessert.

Orange Parsnip Cake by Angie Ouellette-Tower for godsgrowinggarden.com photo 001_zps2a88e828.jpg

1 egg
1/2 cup orange juice
1 tablespoon orange rind
1/3 cup butter (softened)
1/2 cup sour cream
1 cup shredded parsnips
3/4 cup sugar
1/2 teaspoon salt (if unsalted butter)
1 teaspoon vanilla extract
1/4 teaspoon nutmeg or cinnamon
2 cups flour
3 teaspoon baking powder

With an electric mixer - cream the butter & sugar until fluffy.  Then add the sour cream & egg.  Continue beating and add the orange juice, orange rind and vanilla extract just until combined.  Now with a wooden spoon stir in the flour, spice & baking powder.  Finally stir in the shredded parsnips (the dough will be quite dense and a little stiff).  Pour the dough into a square Pyrex dish that has been buttered or sprayed - spread the dough around until it is evenly dispersed. (see bottom picture on the left).  Now make the crumb topping.

Orange Parsnip Cake by Angie Ouellette-Tower for godsgrowinggarden.com photo 004_zps22c5c9f6.jpgOrange Parsnip Cake by Angie Ouellette-Tower for godsgrowinggarden.com photo 005_zpsbbab019b.jpg

Crumb Topping
1/3 cup butter
1/4 cup cocoa
1/3 cup flour
1/3 cup sugar
1/2 cup hazelnuts (chopped)
1 teaspoon orange rind

Stir the cocoa, sugar & flour together.  With a pastry cutter - cut the butter into the flour/cocoa mixture until it is crumbly and the "crumb" sizes are about the size of a dime.  Stir in the orange rind & the hazelnuts.  Now spread the crumb topping on top of the dough (see picture above on the right).

Orange Parsnip Cake by Angie Ouellette-Tower for godsgrowinggarden.com photo 006_zps7acabbf3.jpg

Bake in a preheated 350 degree oven for 40 to 45 minutes (or until a toothpick inserted comes out clean). 

Allow to cool, serve & ENJOY!!

Orange Parsnip Cake by Angie Ouellette-Tower for godsgrowinggarden.com photo 008_zpse649f4b0.jpg
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  1. Hi, just popping in from Sew Crafty Angel, this cake looks absolutely scrumptious. I am not a baker, but I think I may try this out. Hugs, Jen :-)
    Krafty Keepsakes

  2. Hi, I am on the chain link with Mary's Kitchen. Love the recipes. Looks yummy.

  3. A very unusual recipe - we do not have anything quite like it in Russian cuisine. It looks and sounds delicious though and I would like to give it a try!

  4. This sounds really good! Never thought to put parsnips in a dessert before! I host a weekly recipe link party called Good Tastes Tuesday and would love for you to come over and link up any of your recipes each week! http://www.golden-reflections.com/2013/05/good-tastes-tuesday-recipe-link-party_14.html

  5. Looks delicious! Thanks for stopping by my blog : ) Following you back on BlogLovin! Happy to follow!
    Karen's Soiree

  6. How very different. It looks yummy though!
    Thanks for sharing on Foodie Friday

  7. I have never thought to use parsnips in a dessert - but I am intrigued! Thanks so much for sharing at last week's All my Bloggy Friends - Linda and I look forward to seeing what you share this week! :)

  8. WOW!!! Another delicious recipe!
    Thanks so much for sharing at Tuesdays with a Twist. Hope to see you again this week!


  9. That is a fantastic idea, cake looks absolutely delicious. Thanks Angie for visiting. Sorry, it took me some time to get back to you. Have a great day!

  10. Looks delicious! =)
    Im a new new GFC, Bloglovin and Google+ follower! stopping by from Home for 4 Sweet home Friday linky part!

    Have a great day!
    Melissa @ My Recent Favorite books

    1. Thanks so much! I'm following you back in all 3 ways also.

  11. Looks amazing! Thanks for sharing on The HomeAcre Hop! Hope to see you again tomorrow!


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