An easy cake that screams autumn
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
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Chef Michel Richard is rightfully renowned for Citronelle, his Washington D.C. restaurant, where the refined (and often whimsical) French food has made him one of the country's top toques. The chef also possesses the uncanny gift for translating his culinary style onto the page. And his latest cookbook, Sweet Magic, is dedicated to our favorite food group: dessert. Inspired by carrot cake, this reinvention will alter your impression of the chronically overlooked parsnip. In the book, Richard provides a recipe for meringue frosting, but the parsnip's subtle sweetness, enhanced by maple syrup, makes the cake a standout all by itself.
Yield: One 9-inch cake
2 cups almond meal or very finely ground almonds
¾ cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
1 cup pure maple syrup
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs
3 teaspoons freshly grated ginger
6 medium parsnips, peeled and grated (about 2 cups)
½ cup toasted pecans