Gourmet Turnip Cake (Kihen Fin Veisseriben)
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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INGREDIENTS
NutritionCake
- 1⁄2
- 1tablespoon butter
- 3⁄4cup granulated sugar
- 3
- 1
- 1 1⁄4cups all-purpose flour
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon ground cinnamon
- 1⁄2teaspoon ground nutmeg
- 1⁄8teaspoon ground cloves
- 1⁄4teaspoon salt
- 1⁄3cup chopped walnuts
Frosting
- 3⁄4
- 2tablespoons butter
- 2egg yolks
- 4cups powdered sugar
- 3⁄4cup grated walnuts
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DIRECTIONS
- To make cake: Preheat oven to 350ºF. Butter an 8-inch springform pan; sprinkle with flour.
- In a medium bowl, cream together butter and sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg, cloves, salt and chopped nuts.
- 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.
- 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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