Parsnip Polenta Cake – a delicious recipe with Cornmeal, Shredded Parsnip, Flour, Salt, Baking Powder, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350. Mix cornmeal and 1 1/4 cup water in saucepan. Bring to boil. Reduce heat and stir frequently until thick, approx. 15 minutes.
2
As polenta cooks, shred parsnip (keep the skin-the grittier texture gives the cake a nice bite).
3
Remove polenta from stovetop and let cool. Combine flour, salt, and baking powder in separate bowl. Slowly pour in olive oil, applesauce, and polenta, stirring until smooth. Sprinkle in cinnamon, nutmeg, and a tablespoon of maple syrup. This isn't a particularly sweet cake, so if you like it sweeter, splash a little more maple syrup into the mix.
4
Bake for 30-35 minutes in a small cake pan until firm. Serve with a cuppa tea or a glass of almond milk.
377
kcal
Calories
30
g
Fat
26
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup Cornmeal, 1 cup Shredded Parsnip, 1/2 cup Gluten-Free Flour, 1/4 teaspoon Salt, and more.
Yes, Parsnip Polenta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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