To give you a sense of how hectic life has been lately, I’m going to let you in on a little secret: this was supposed to be an Easter post.
That’s right, you heard me. I wanted to share this beautiful cake with you in time for you to (hopefully? maybe?) make it and impress all your friends and family.
I am so excited about these little cakes! They are SO moist, have great texture, and beautiful flavour – and look how cute! I honestly squealed when they came out of the oven.
And let’s talk for a moment about parsnips, shall we? It might sound strange to put them in dessert, but we’re all comfortable with the idea of carrot cake, and they’re pretty similar as far as root vegetables go. The difference is that parsnips, while similarly sweet, have this amazingly earthy, spicy aroma to them which goes perfectly with cinnamon and cloves. Let’s give parsnips a chance, and make some cake we can feel good about.
I’ve only recently forayed into the world of upside-down cakes, and I have to say, I thought they would need a lot more work and finesse! They just look so impressive, with that syrupy sweet layer of perfectly arranged fruit, caramelized to perfection – surely that requires a master baker? Not so, my friends! Even the most humble of bakers can achieve this sticky glory. It’s really just a matter of combining a little bit of fat and sugar with the fruit of your choice, and letting heat do the rest. And while this cake tastes quite sweet indeed, it’s actually relatively low in sugar content – just under half a cup in total – making it a suitable companion for your morning coffee (if you’re a cake in the morning kinda person). Continue reading