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Burnt-butter Parsnip Cake With White Chocolate Cream
GOODFOOD19Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 350 grams unsalted butter
- 3 large eggs (at room temperature)
- 225 grams sugar (castor)
- 190 grams plain flour
- 1 tsp. cinnamon powder
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. nutmeg
- 1 tsp. aniseed powder
- 3/4 tsp. salt
- 450 grams parsnips (about 3 large, coarsely grated)
- 200 grams pecans (toasted and coarsely chopped)
- 100 grams currants
- 1 orange (zested)
- 200 grams chocolate (Valrhona "Blond Dulcey", or quality white chocolate, roughly chopped)
- 75 grams butter (soft but not oily)
- 280 grams cream cheese
- 270 mL double cream
- 1/8 tsp. maple extract (optional)
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