Sweet Parsnip Cake

From Erin French of The Lost Kitchen

This year I’m growing parsnips which are sweetest after overwintering. Saving this recipe for the archives! 

FOR THE CAKE: 

Unsalted butter, at room temperature, for the pan

2 cups all-purpose flour, plus more for the pan

2 teaspoons baking powder 

2 teaspoons baking soda 

2 teaspoons ground cinammon 

1 teaspoon salt

3/4 cup vegetable oil 

4 large eggs 

Grated zest and juice of 1 orange 

3/4 cup granulated sugar 

2/3 cup packed light brown sugar 

3 cups grated raw parsnips 

1 cup hazelnuts, toasted and roughly chopped 

FOR THE FROSTING:

6 tablespoons (3/4 stick) unsalted butter, at room temperature 

1/3 cup confectioners' sugar, plus more for dusting 

1 (8-ounce) block of cream cheese 

1/3 cup apricot jam

MAKE THE CAKE:Preheat the oven to 375°F. 

Butter two 10-inch springform pans, line the bottoms with parchment paper, and butter and flour the paper and sides, tapping out excess flour.

Combine the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment. combine the vegetable oil, eggs, orange zest and juice, granulated sugar, and brown sugar. Mix on low until smooth. Add the dry ingredients and mix on low speed until just blended, scraping down the sides of the bowl with a spatula as needed. Add the parsnips and hazelnuts and mix until just incorporated. 

Divide the batter between the two pans and bake until a cake tester or knife inserted into the center comes out clean, 20 to 25 minutes. Let the cakes cool in the pans on a wire rack. 

MAKE THE FROSTING: In a stand mixer fitted with the paddle attachment, beat the butter until fluffy and pale, about 1 minute. Add the confectioners' sugar and beat again for another minute. Add the cream cheese and jam and mix just until incorporated. 

Remove the sides of the springform pans. Put one of the cakes upside down on a cake stand and remove the parchment paper. 

Spread the frosting over the cake. Top with the second cake, remove the parchment and dust with confectioners' sugar. 

You can refrigerate any leftovers for a day or two, but they won't last that long.

Chocolate Sea Salt Tart

 From the kitchen of Erin French, The Lost Kitchen, Maine

FOR THE CRUST

10 oz of shortbread cookies, such as Walker's

1/4 cup sugar 

1/2 teaspoon salt 

6 tablespoons unsalted butter, melted 

FOR THE FILLING

1 cup bittersweet chocolate chips

1 1/4 cup heavy cream 

2 large eggs 

1 teaspoon vanilla extract 

FOR THE GLAZE 

1/3 cup bittersweet chocolate chips

1/2 cup heavy cream 

1/2 teaspoon Maldon salt. 

Preheat the oven to 350°F.

MAKE THE CRUST: 

In a food processor, pulse the cookies until ground into crumbs. 

Transfer the crumb mixture to a medium bowl and stir in the sugar, salt, and melted butter until well incorporated. 

Press the mixture evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. 

Bake until the crust is set, about 10 minutes. Let cool completely. 

MAKE THE FILLING: 

Put the chocolate chips in a large bowl. Heat the cream in a small saucepan over medium heat until it just comes to a simmer. 

Pour the cream over the chocolate bits and let the mixture sit for 1 minute to melt. Stir gently until the mixture is smooth. 

In a separate bowl, lightly beat the eggs and vanilla. 

Whisk the egg mixture into the chocolate mixture until smooth, then pour the filling into the cooled tart shell. Bake the tart until the edges begin to puff and the first crack appears—the center will still be jiggly—18 to 20 minutes.

 Let cool completely, until set. 

MAKE THE GLAZE: 

In a small saucepan, heat the cream until it simmers gently then add the chocolate and remove from heat. 

Let sit for 1 minute, then whisk until smooth. 

Pour over the tart and allow to set, about 20 minutes. 

Sprinkle with Maldon salt. 

Cut into thin slices and serve.