I added a new page to my header where I consolidated all the recipes I have featured on the blog. I will be adding links whenever I feature new recipes so the list will continue to grow!
Now, back to Thanksgiving dinner for the last post in the series. Rest assured, it has a sweet ending.
I was so conflicted about what to make for Thanksgiving dessert. In my mind, there’s no quintessential dessert for Thanksgiving. Sure, there’s pumpkin and pecan pie, but 1) my grandma was planning to bring her famous pumpkin pie 2) some people prefer apple crisps or chocolate cake to cap off their feast. I wanted something that fit with the rest of the menu and the holiday but was kind of unique…although not too unique because I knew my audience: they appreciate traditional food–especially when it’s time for dessert.
My question of what to make for dessert was answered in the form of an e-mail. I subscribe to Tasting Table Chicago‘s newsletter and receive recipes from them a few times a week. When Chef Michael Richard from the Washington D.C. restaurant Citronelle submitted his recipe for Maple-Parsnip Cake, I knew I no longer needed to look for my show-stopping dessert. I was sold when I read “inspired by carrot cake” since my favorite dessert happens to be just that.
2 cups almond meal or very finely ground almonds
¾ cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
1 cup pure maple syrup
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs
3 teaspoons freshly grated ginger
6 medium parsnips, peeled and grated (about 2 cups)
½ cup toasted pecans
1. Preheat the oven to 350° and position a rack in the center. Butter the bottom of a 9-inch-round cake pan and line it with a round of parchment paper. Butter and flour the parchment paper and sides of the pan.
2. In a large mixing bowl, whisk the almond meal with the flour, baking soda, cinnamon and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the maple syrup, butter and eggs. Beat at medium speed until well combined, about 1 minute, scraping the side of the bowl as needed. Add the reserved dry ingredients a cup at a time, mixing between each addition until just combined. When all of the dry ingredients have been incorporated, stir in the ginger and parsnips.
4. Pour the batter into the prepared pan and scatter the pecans over the top. Bake until a toothpick inserted in the center comes out clean, about 40 to 55 minutes. Transfer to a wire rack and let the cake cool in the pan for 20 minutes before unmolding. Let cool to room temperature, slice and serve.
I was very happy to end my Thanksgiving meal with a piece of this cake, paired with my grandma’s (secret recipe) famous pumpkin pie. It was moist, not too sweet and had that perfect seasonal maple flavor.
What’s next? Christmas dinner. No rest for the
weary zealous food blogger.
What is your favorite Thanksgiving dessert?