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Receta Parsnip-Ginger Layer Cake with Browned Buttercream Frosting #WeekdaySupper
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Ingredientes
- Unsalted butter, at room temperature, for greasing the pans
- 2 cups all-purpose flour, plus extra for dusting the pans
- 1 cup grapeseed or canola oil (see notes)
- 3 cups peeled and shredded parsnips (about 1 1/4 pounds)
- 1 1/2 inch knob (1 to 1 1/4 ounces) fresh ginger, peeled and grated on a Microplane
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 4 large eggs
- 3/4 cup low-fat or whole milk
- 1/2 cup toasted pecans or walnuts, chopped
- Browned Buttercream Frosting:
- 12 Tablespoons (1 1/2 sticks) unsalted butter
- 4 to 4 1/2 cups confectioners' sugar
- 2 teaspoons pure vanilla extract
- 3 to 6 Tablespoons milk or warm water, plus extra, if needed
View Full Recipe at My Kitchen Adventures
