Shell this is a baking triumph. Parsnips yum, walnut oil tick, Dukkha inspired, and Italian meringue decadent. Congratulations Shell, this is baking brilliance.
So happy to be an inspiration for this beautiful marriage of flavors. Oh, to be a fly on the wall back in your ‘blow torch’ college. I like how you reduced the butter for walnut oil and added more nuts to a parsnip-based torte - intentional eaters can get in more polyphenols while eating a simply delicious dessert
This looks and sounds like an absolute triumph of a cake Shell! I have been meaning to bake with parsnips myself and you have just given me even more motivation to give this a go, maybe even making this cake! And I always love reading about how recipe ideas came about and how lovely to read that my note about toasting flour inspired you when coming up with this cake!
Also: full disclosure, I am sitting here staring at my still in its box blowtorch my husband got me for Christmas a couple of years ago. I am a complete klutz but really should learn how to use it - it looks so fun!
Thank you Sophia. What a wonderful comment! I'm so pleased you like it.
Haha, I am clumsy too! But honestly, playing with a blow torch is so fun! And it really does elevate flavour. Just don't go too close! I’ve certainly singed a meringue kiss or two in my time!
I know it's a little different, but it genuinely is really delicious. Like a twist on a carrot cake. And if the parsnip and Dukkah make you feel nervous, the coffee meringue is blimmin’ amazing!
This looks so beautiful! And I love your take on something with less sugar and more veg or fruit. After my podcast conversation with Beth Bollinger, I decided to rethink my holiday baking ideas and try something different, healthier but still delicious. I will definitely be trying this one, Shell!
I think parsnips prefer cool weather but I’m sure they can be grow here in fall/winter. I don’t remember ever seeing them or eating them in Italy when I lived there. I had them in England for the first time. In my mind, they are definitely a staple in the UK (thinking of Sunday roast).
The wait didn’t disappoint — what a lovely recipe, full of intriguing flavours!
Two questions, Shell: what brand of torch do you use (I suppose there are dozens, so perhaps it doesn’t matter)? And more importantly, what scale do you use? I’ve had mine forever, but it doesn’t measure in decimals — it only shows whole grams — and I’m finding I need more precision esp now for bread baking.
Shell this is a baking triumph. Parsnips yum, walnut oil tick, Dukkha inspired, and Italian meringue decadent. Congratulations Shell, this is baking brilliance.
Thank you so much Lisa! I was worrying I had ‘over innovated’ and people might be nervous to try it.
But honestly, it has the softest crumb, and a lovely marriage of flavours. I am a big fan of baking with parsnips. 🧡
So happy to be an inspiration for this beautiful marriage of flavors. Oh, to be a fly on the wall back in your ‘blow torch’ college. I like how you reduced the butter for walnut oil and added more nuts to a parsnip-based torte - intentional eaters can get in more polyphenols while eating a simply delicious dessert
Thank you Ellen! I am so glad you like! And it still tastes very indulgent.
This looks and sounds like an absolute triumph of a cake Shell! I have been meaning to bake with parsnips myself and you have just given me even more motivation to give this a go, maybe even making this cake! And I always love reading about how recipe ideas came about and how lovely to read that my note about toasting flour inspired you when coming up with this cake!
Also: full disclosure, I am sitting here staring at my still in its box blowtorch my husband got me for Christmas a couple of years ago. I am a complete klutz but really should learn how to use it - it looks so fun!
Thank you Sophia. What a wonderful comment! I'm so pleased you like it.
Haha, I am clumsy too! But honestly, playing with a blow torch is so fun! And it really does elevate flavour. Just don't go too close! I’ve certainly singed a meringue kiss or two in my time!
As long as it was only the meringue that was singed and not a pair of eyebrows ;-)
Sounds really intriguing!
I know it's a little different, but it genuinely is really delicious. Like a twist on a carrot cake. And if the parsnip and Dukkah make you feel nervous, the coffee meringue is blimmin’ amazing!
Those flamingos are SO cute! I agree with the measure by weight sentiment. It's easier and less dishes!
Yum! Love this so much!!
Thank you Aki!
This looks so beautiful! And I love your take on something with less sugar and more veg or fruit. After my podcast conversation with Beth Bollinger, I decided to rethink my holiday baking ideas and try something different, healthier but still delicious. I will definitely be trying this one, Shell!
Thank you Betty!
Oh yes, I need to listen to your podcast with Beth when I am baking this week! It sounds like a goodie.
I learned so much!
This sounds so good. I ate a lot of parsnip in England. I think I even used it in my sourdough loaves, but never in cakes. A must-try.
Thanks Giovanna! Oh, do you not get parsnip elsewhere then? I didn't realise it was a British veg!
I think parsnips prefer cool weather but I’m sure they can be grow here in fall/winter. I don’t remember ever seeing them or eating them in Italy when I lived there. I had them in England for the first time. In my mind, they are definitely a staple in the UK (thinking of Sunday roast).
They are definitely a Sunday roast staple, covered in honey!
Thank you, that's interesting. I am definitely considering a monthly round up after our chat, and may well include a few titbits on the parsnip!
The wait didn’t disappoint — what a lovely recipe, full of intriguing flavours!
Two questions, Shell: what brand of torch do you use (I suppose there are dozens, so perhaps it doesn’t matter)? And more importantly, what scale do you use? I’ve had mine forever, but it doesn’t measure in decimals — it only shows whole grams — and I’m finding I need more precision esp now for bread baking.
Thank you Elizabeth! I'm so pleased you enjoyed!
I use a small Tala kitchen torch. Very easily available over here. Hopefully for you too.
I use scales from Salter. To be honest, I do mostly weigh in whole grams too. But I know for bread baking it's a different.
This is the most intriguing bake and I will be attempting it soon. I love dukkah, and now in a cake - clever lady. Thank you for the kind shout out 🤍.
I now think I need a blow torch, and I too shall light it with a cheeky grin in your honour - so fun.
I do love coffee. And I love everything about this bake 😍
Thank you Sheryl. I remembered you like coffee too, so I hope the torched meringue coffee is your cup of tea.
Haha, I couldn't resist the cheeky grin! I look forward to hearing of your blow torch fun.