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    You are in: Home / Recipes / Gourmet Turnip Cake (Kihen Fin Veisseriben) Recipe
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    Gourmet Turnip Cake (Kihen Fin Veisseriben)

    Gourmet Turnip Cake (Kihen Fin Veisseriben). Photo by Antifreesz

    1/1 Photo of Gourmet Turnip Cake (Kihen Fin Veisseriben)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    45 mins

    50 mins

    Bayhill's Note:

    Posted for the Zaar World Tour 2006-Israel. From the "Best of International Cooking" cookbook. I have never made a dessert with turnips, but it sounds like it would be a spicy, moist cake. NOTE: The frosting for this cake uses raw egg yolks. If you are concerned about using raw eggs, I suggest making any vanilla frosting to frost cake and sprinkle with the grated walnuts.

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    1. 1
      To make cake: Preheat oven to 350ºF. Butter an 8-inch springform pan; sprinkle with flour.
    2. 2
      In a medium bowl, cream together butter and sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg, cloves, salt and chopped nuts.
    3. 3
      Pour cake batter into buttered pan. Bake 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes before removing side of pan.
    4. 4
      To assemble cake: In a medium bowl, cream butter, egg yolks and powdered sugar. Cut horizontally through center of cooled cake, making 2 layers. Spread 1/3 of the frosting over lower half of cake; place other half of cake on top. Spread remaining frosting over top and sides of cake; sprinkle evenly with grated nuts. Refrigerate until served; refrigerate unused portion.

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    Ratings & Reviews:

    • on December 04, 2010


      Seriously, if you can hide bitter turnips in a cake with minimal sugar, you have my vote! As the other reviewers said, it was moist with a nice warm spicy flavor. Hubby and young kids all loved it and couldn't believe it really did have turnips in it... and no small amount for that matter. I left out the nuts for allergy reasons, but I'm sure that only enhances the flavor. Thanks to Antifreesz for the icing recipe -- it was a nice change from traditional frosting but I wasn't crazy about the texture. Thanks, Bayhill, for the recipe. It's fun to try something new and unexpected and be pleased with the result.

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    • on November 24, 2008


      Great cake - moist & spicy! And, no, I couldn't taste turnip, but it certainly has a lovely flavour! I made individual cakes and am looking forward to going up to the allotment to get some more turnips and then I'll make double next time! Thanks Bayhill!

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    • on January 20, 2008


      The name could put you off but I am happy to say no one could tell turnips where involved in making this cake. With the smell of nutmeg and cinnamon filling the house while baking, I had the kids asking when it would be done! This is a moist and tasty cake with the flavors of warm spices that were perfect with a fresh brewed cup of coffee. I opted for Silky Vanilla Butter Frosting for the icing, which was yummy. I do think this cake would also be very good with just a light dusting of confectionary sugar and a fresh brewed cup of coffee;).

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    Nutritional Facts for Gourmet Turnip Cake (Kihen Fin Veisseriben)

    Serving Size: 1 (155 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 818.7
    Calories from Fat 419
    Total Fat 46.6 g
    Saturated Fat 22.9 g
    Cholesterol 214.2 mg
    Sodium 426.7 mg
    Total Carbohydrate 97.1 g
    Dietary Fiber 2.0 g
    Sugars 78.8 g
    Protein 7.9 g

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