Thursday, March 25, 2010
Well, I'm a big fan of trying different things. Things that sound strange like strawberry risotto, or lamb with blueberries or roasted pigeon. So this recipe caught my attention. We tried it with vanilla ice cream and another try with leftover cream cheese frosting from Red Velvet Cupcakes. We were not huge fans. Allen thinks that we should try to cut the peppercorns. They add an interesting flavor that neither of us is fond of. We would try it again - maybe with walnuts or almonds.
Lemon and Pink Peppercorn Parsnip Cake
4 eggs, beaten
1 cup honey
1/2 cup sugar
1 cup olive oil
3 cups flour (I did half white, half wheat)
2 teaspoons baking soda
4 tablespoons freshly ground pink peppercorns
1 teaspoon salt
3 cups parsnips, grated
1-inch piece of ginger, grated
juice of two lemons
Preheat oven to 350 degrees and grease and flour a 10" bundt pan. In a small bowl, mix eggs, honey, sugar and olive oil until sugar is dissolved. In a large bowl, combine flour, baking soda, peppercorns and salt. Add wet ingredients to dry ingredients and mix until combined. Fold in grated parsnips and ginger and pour batter into bundt pan. Bake for 50-60 minutes until golden and toothpick or cake tester comes out clean. Poke several holes in top of cake, and pour fresh lemon juice over the cake. Cool 15-20 minutes before inverting bundt cake onto serving plate. Serve warm, topped with vanilla ice cream and a sprinkle of pink peppercorns.
* Recipe found in the Isthmus from Marcelle Richards, who writes about food at gastropacalypse.com