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RECIPE
Parsnip Pear Loaf Cake with Cream Cheese Icing
Loaf Tin
Flour
Over 1 hour
6-8
RECIPE NOTES
Parsnips might not be the first ingredient you think of when making delicious spiced fall desserts, but this root vegetable is the perfect swap for the typical carrot. Mixed with sweet, delicate pears and topped with tangy cream cheese frosting, it’s the perfect loaf to accompany a coffee or tea, anytime of day!
Our Loaf Tin is the ideal piece of bakeware for this delicious recipe to come together, providing superior heat retention and even heat distribution. This loaf pan even comes equipped with durable nonstick coating, allowing food to slide off easily for a professional presentation.
Our Parsnip Pear Loaf Cake with Cream Cheese Icing makes for a decadent treat in the morning, or even after a meal, and can quickly become a household staple thanks to its unique blend of flavours. This recipe can be prepared in over an hour, serving between six and eight people at a time. Here are all the ingredients you’ll need and steps to follow before you get baking! Recipe provided by Michelle Rabin.
INSTRUCTIONS
Preheat oven to 350F.
Toast the walnuts in the oven until deep brown and fragrant, bout 10 minutes. Allow to cool and then roughly chop.
In a medium bowl, mix the flour with baking soda, salt, cardamom, and cinnamon.
In a large bowl, beat the eggs, sugar and vanilla with an electric mixer until well combined, about 3 minutes.
Stir in grated pear, parsnip, and ginger.
Stream in the oil while stirring, then incorporate the dry ingredients just until combined.
Stir in dates and walnuts.
Transfer batter to Le Creuset Loaf Pan and bake until deep brown and cooked through, about 55 minutes.
Let cool completely. Meanwhile, make the icing by beating the cream cheese with the butter and vanilla. Add in 1/2 the icing sugar and beat until combined. Add in the other 1/2 and continue to beat until light and fluffy.
Remove loaf from pan, spread the icing over the cake and decorate with dried pear, walnuts, dates or leave plain.
*to make the dried pears, thinly slice per using a mandolin. Place in a single layer on a parchment lined baking sheet at 350 F unit edges are browning and curling, about 10 minutes.
