The earthy flavours of rosemary, parsnip, roasted nuts and mushrooms combine in this delicious winter cake. A dense and delightful cake that will add flavour and flair to any affair. Delicious as a side dish and perfect on its own, as long as you serve it with a glass of wine! Try it with the 2019 La Motte Chardonnay or 2018 La Motte Millennium.
Savoury Mushroom, parsnip & rosemary cake
Prep time: 30 min
Bake: 45 min
150 g Unsalted butter
200 g Parsnips
50 g Toasted hazelnuts
50 g blanched almonds
30 g pecan pieces
2 x large leeks, sliced
200 g Brown mushrooms, chopped
200 g Porcini mushrooms, chopped
2 large garlic cloves, peeled and chopped finely
4 x fresh rosemary sprigs, rinsed and chopped finely
Small bunch of fresh sage, finely chopped
100 g bread crumbs
50 g plain cake flour
100 ml golden syrup
1 Tblsp butter
200 g feta cheese
3 x large free range eggs
Pre-heat the oven to 190 ⁰C
Lightly butter a 20 cm loose bottomed cake tin and line the base with baking paper.
Cook the parsnips for 8 – 10 min and place in a colander.
Toast the nuts by placing in an even layer on a baking sheet for 5 min
Cool, roughly chop and set aside
Melt 75 g butter in a large frying pan on a low heat, add the leeks, season and cook gently
And cook until soft, about 10 min. place in a mixing bowl
Add the remaining 75 g butter to the pan and turn up the heat to high
When the butter is hot and foaming add the mushrooms, season with salt and pepper and cook for 5 – 7 min, tossing every now and then until golden brown
Add the garlic and cook for 2 min
Add to the leeks along with the nuts, chopped herbs, bread crumbs and flour, taste and season.
Wipe out the pan and bring up to a medium high heat add the golden syrup and a table spoon of butter.
When bubbling, add the parsnip pieces and fry 3-4 min until golden, repeat until all the parsnips are done.
Keep the syrup to one side.
Place in prepared cake tin.
Crumble the feta into the nut mixture, crack in the eggs and mix well to combine.
Spoon on top of the parsnips and press down slightly.
Bake at 190 ⁰C for 45 min
Cover the top with foil if it browns too much.
Leave to cool in the tin for 15 min
Revert to a plate and peel off the baking paper.
Reheat the syrup with some Maldon salt and a few sprigs of rosemary and pour over the cake.
Serve with dressed endive leaves