Gourmet Turnip Cake (Kihen Fin Veisseriben)

READY IN: 1hr 35mins
Recipe by Bayhill

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.

Top Review by cautious_cook

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.

Ingredients Nutrition


  1. To make cake: Preheat oven to 350ºF. Butter an 8-inch springform pan; sprinkle with flour.
  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. 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. 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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