Feeling Parsnippity
Sift first six ingredients into a large mixing
bowl. In a food processor, using the all-purpose knife, chop apricots
with 2 Tbs of sugar and set aside. Put eggs, oil, parsnips, vanilla and
ginger into processor and use all-purpose knife to chop until the
mixture is lumpy but not puréed. Make a well in the dry
ingredients. Pour wet ingredients into dry ingredients, add apricots
and combine. Bake in a well-greased springform ring pan at 350 degrees
for about 1 hour or until cake comes away from the pan. This cake is
rich and delicious and you can serve as is. To make a ”company cake”,
mix icing sugar with a cup of cream cheese and frost the cake. You can
also serve it on an apricot purée (I use a canned apricots
puréed in the blender) topped with whipped cream.
Wines to match:
Ontario, New York or German Riesling or Gewürztraminer, Pouilly-Fumé or South African or Canadian Sauvignon Blanc, Chardonnay unoaked or Musqué.
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