Maple Parsnip Cake with Maple Meringue Frosting
"Now, if carrots are humble, then parsnips are surely among the poorest peasants in the entire Duchy of Vegetables. Poor Monsieur Parsnip! He doesn’t even have the happy orange color that brightens the carrot.But when cooked, parsnips have a flavor and consistency that reminds me of the sweetest roast chestnuts. Grating them gives the cake the mouthfeel of shredded coconut. Add maple syrup for earthy sweetness and aromatic spices, and you have a lovely cake that has one other special quality; if you ask the people around your table what is in it, no one will ever be able to guess...."
INGREDIENTS
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2 cups almond meal (or very finely ground almonds)* Freeze the almonds before grinding them
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2 eggs
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3/4 cup all-purpose flour
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3 tsp fresh ginger, grated
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1 tsp baking soda
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2 cups parsnips, peeled and finely grated (about 6 medium)
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2 tsp ground cinnamon
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1/2 cup toasted pecans
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1/4 tsp fine sea salt
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1 cup maple syrup (for maple meringue frosting)
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1 cup maple syrup
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4 egg whites (for maple meringue frosting)
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8 tbsp (1 stick) unsalted butter, melted
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2 tbsp sugar (for maple meringue frosting)
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