02 July, 2011



I know, it sounds weird but try it, you'll love it!

For the caramel and pear
45g butter
130g brown sugar
4-5 peeled and quartered pears

For the cake
115g butter at room temperature
150g caster sugar
1/4tsp vanilla extract
2 eggs
1 cup of flour 
1/2 cup of almond meal
1 1/2 tsp baking powder
pinch of salt
1/2  cup of cooked,  mashed parsnip
1/2 cup of milk at room temperature

Preheat the oven to 195C

  1. Melt the butter in an oven proof cast iron fry pan or a Tart Tatine pan, add the sugar and stir continuously until the sugar dissolves completely and starts to bubble. Remove from the heat and cool.
  2. Arrange the pears in a circular pattern over the cooled caramel, peeled side down.
  3. For the cake, beat together the butter and the sugar until light and fluffy.
  4. Add the vanilla and the eggs one at a time.
  5. Stir through the mashed parsnip.
  6. Sieve together the flour almond baking powder and salt.
  7. Stir 1/2 of the dry  ingredients into egg mix, then the milk and then the remaining dry ingredients, do not over mix.
  8. Spread the cake mix over the fruit.
  9. Bake for 1 hour.
  10. Rest for 20 minutes.
  11. Place a cake plate over the pan and using oven gloves carefully  flip the cake onto the plate.

    Serve warm with ice-cream or custard

    Note: You can also make this cake with grated parsnip.


    1. I will try this cake in the morning will let you know!

    2. Bee, I think this cake sounds fabulous and being able to sneak in serve of vegetables is wonderful - it's on this weeks to do list!

    3. This sounds so delicious. I've copied and plan to bake soon. Hope you're having a great day.
      hugs ~lynne~

    4. I love Bee Bon Belle Blog and I am gradually working my way through the receipes, I tried this cake, but can improve so will have another go. Hello to the Queen of the Parsnip Realm, you have raised this humble vegetable up to grand status.