The cake for today’s challenge is supposed to be a tangerine-carrot cake but after a quick check in the fridge, I could only find lemons. Then I spied the last lonely parsnip and decided that I should keep going in this direction and change it all up. We have been trying to cut back on snacking and it has been a while since I made a cake. The fresh eggs from our hens are stacking up on the counter and it was a chance to use a couple.
The change from tangerine to lemon meant that the acid level was increased and I am pretty sure that it changed the texture of the cake and made it a little denser than the description in the recipe. Even so, it was still pleasingly moist and a little firm. The parsnip mellowed during the baking and honestly, you wouldn’t know it was there unless I told you.
The only other observation I made was that the batter amount baked up just fine in my 8 inch tart pan. After greasing the ring and bottom and dusting it with flour, I set it onto a sheet pan to prevent leakage in the oven. It came out of the pan and off the bottom beautifully. This was such an easy cake to make and honestly, the potential combinations are numerous so I can see myself pulling this recipe out again when I need a quick and foolproof cake!