Parsnip + Lemon Cake with Dates + Meyer Lemon Glaze

For Christmas, my sister-in-law Jenny gave me a beautiful cookbook. After what has most likely accumulated into days of me talking about my obsession with cooking seasonally, healthfully and vegetable-ly (I know that is not a word but it works right?), she basically found the way to my heart and gave me a book called "Six Seasons, A New Way With Vegetables". Finally, I have been ably to sit through and read the entire cookbook which is something you should always do in my opinion to experience the fullness of any cookbook. It also helps you feel like you have used the cookbook adequately even if you never cook from it which is super common to never actually cook from one!

Well, this is not only a cookbook to read for enjoyment but the author, farmer and chef behind the book leaves you no choice but to get in the kitchen and start trying some amazing recipes. I have already made three just in time before Spring. I snatched some beautiful parsnips and had to delve into the parsnip cake recipe. Sounds weird, but it is unbelievable. It tastes similar to quick breads you have made but still really interesting and unidentifiable. It truly impressed me and I hope you make it. Next year instead of chomping at the bit waiting for spring to arrive, I will be chomping at the bit to make this cake again and again. Enjoy!

As per usual, I changed the recipe slightly. Not really on purpose but I accidentally forgot a couple of ingredients and so what else could I do?

Here is the recipe the way I made it, but you can find the original in a copy of "Six Seasons."

Ingredients:

2 Parsnips (peeled and grated)
1 1/4 All Purpose Flour
1 Tsp Baking Soda
1 Tsp Kosher Salt
1/2 Cup Chopped Dates
2 Large Eggs
3/4 Cup Brown Sugar
2 Tsp Vanilla Extract
2/3 Cup Olive Oil
2 Tbsp Fresh Lemon Juice (About 1 lemon's worth)
1 Cup Powdered Sugar
2 Tsp Finely Grates Lemon Zest
A Couple Turns of Freshly Ground Black Pepper

How to:

The last four ingredients make the lemon glaze. It is insane. Who knew a little pepper with the tart, sweet lemon drizzle could be so delectable? I had no idea. So ingenious. Go ahead and make this first and set it aside. the flavors really meld together and taste different from the time you first taste the glaze to the long awaited moment of topping the cake. Yum.

Start the cake by grating the parsnips and setting aside. Then combine the flour, baking soda, salt and chopped dates. Make sure the date pieces are all separated so they don't stick together when you bake. Then combine the wet ingredients into the grated parsnips- so eggs, brown sugar, vanilla and olive oil. Add 1 Tsp lemon zest to the mix and combine with the dry ingredients.

Bake at 325 for 35-45 minutes or until a toothpick comes out clean. Mine actually took about 50 minutes, but you never know so keep checking, would be a shame to burn it because the olive oil makes it so moist, I know you probably hate that word but if you can give me another one to describe the word 'moist' I'd greatly appreciate it.

Wait until the cake cools, pull it out of the tin, dress it with the glaze and proceed to devour.

This cake blew my mind and I am making it again today. Enjoy!

Kait