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Make bolo pastinaca // parsnip cake

dia de bolo. dia de ligar o forno. foi com essa intenção que me levantei! a ideia é simples. como o tradicional de cenoura. o bolo que tantas vezes a minha mãe fazia. e dos poucos que fazia. era tão bom. era um bolo de domingo. descomplicado. assim como este. simples. de sabor subtil. textura macia. a diferença é que este é de pastinaca. um dos meus vegetais preferidos. talvez o meu preferido desta época. irresistível com alecrim!
este também é de domingo. no passado domingo, pela primeira vez foi feito. mas ontem voltou a ser repetido. merecia uma receita aqui no blogue.

baking day. to turn the oven on. that was my intention for the day! a simple idea. like the traditional carrot cake. the cake that my mom so many times made. one of the few that she used to make. was so good. was a sunday cake. uncomplicated. like these one. simple. a subtle flavour. soft texture. the difference is this one is made with parsnips. one of my all time favourite vegetables. maybe my favourite of this season. irresistible with rosemary!
this one is a sunday cake too. made for the first time last sunday. and re-made again yesterday. as deserved a recipe here on the blog.

bolo pastinaca

para 1 bolo

a receita da cobertura foi retirada do maravilhoso blogue petiscos e miminhos.

ingredientes (para o bolo):

150 g pastinaca

2 ovos

1 chávena açúcar

1/2 chávena óleo vegetal

1 chávena farinha, peneirada

1/2 c. chá fermento

1 c. chá gengibre, ralado

Começar por descascar a pastinaca, cortar em cubos e triturar num processador de cozinha (ou ralar muito fininho) e reservar.

Separar as gemas das claras, bater as gemas com o açúcar e o óleo vegetal numa taça. Numa outra taça bater as claras em castelo.

Adicionar então a pastinaca e o gengibre ao preparado de ovos. Depois incorporar a farinha e o fermento. Por fim envolver as claras em castelo.

Levar ao forno pré-aquecido a 200º graus durante 35 minutos numa forma.

Quando estiver pronto deixar arrefecer antes de por a cobertura.

ngredientes (para a cobertura):

3 c. sopa açúcar em pó

6 c. sopa queijo creme

6 c. sopa natas

Numa taça bater o açúcar em pó com o queijo creme e noutra taça bater as natas até ficarem firmes. Misturar as natas ao preparado de queijo creme e cobrir o bolo, assim que este tiver arrefecido.

parsnip cake

for 1 cake

the cream cheese frosting recipe is from the wonderful blog petiscos e miminhos.

ingredients (for the cake):

150 g parsnips

2 eggs

1 cup sugar

1/2 cup vegetable oil

1 cup plain flour,

1/2 tsp. baking powder

1 tsp. ginger, grated

Start by peeling and cutting into cubes the parsnips and process on a food processor (otherwise grated really well) and set aside.

Separate the egg yolks and egg whites, beat the egg yolks with sugar and vegetable oil in a bowl. On a separate bowl beat the egg whites until you have whipped egg whites.

Then add the parsnips and ginger to the eggs mixture. Then involve the flour and baking powder. Then fold the egg whites into the mixture very softly.

Finally pour the batter into cake pan previously greased with butter and flour and bake in a pre-heated oven at 200ª Celsius degrees for 35 minutes.

When ready leave it to cool down before spreading the frosting.

ingredients (for the cream cheese frosting):

3 tbsp. sugar powder

6 tbsp. cream cheese

6 tbsp. double cream

In a bowl beat the sugar and the cream cheese while in another bowl beat the double cream until you reach firm peaks. Then mix the whipped cream to the cream cheese mixture and spread on top of the cake.