Parsnip and Bacon Cake Served with a Honey Mustard Sauce
Indulge in the savory-sweet delight of this Parsnip and Bacon Cake served with a luscious Honey Mustard Sauce—an unexpected twist on classic comfort food. This recipe combines earthy grated parsnips, crispy streaky bacon, and nutty Parmesan cheese, all folded into a tender, golden-brown cake batter for a uniquely flavorful dish. The rich, smoky notes are perfectly balanced by the tangy-sweet honey mustard sauce, made with Dijon, whole grain mustard, and a splash of bright lemon juice. Perfect as a centerpiece for brunch, a savory appetizer, or a cozy dinner party offering, this dish is easy to prepare and bursting with flavor. With a prep time of just 20 minutes and a stunning result, it’s a must-try for anyone who loves bold and unexpected combinations. Serve warm with the sauce drizzled generously over each slice for a mouthwatering experience that’s sure to impress!
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Recipe Information
Ingredients
- 400 grams parsnips
- 200 grams streaky bacon
- 150 grams plain flour
- 1.5 teaspoons baking powder
- 50 grams grated Parmesan cheese
- 2 large eggs
- 100 milliliters whole milk
- 50 grams unsalted butter
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) springform cake pan or line it with parchment paper.
Peel the parsnips and grate them using a box grater. Set the grated parsnips aside.
Cook the streaky bacon in a skillet over medium heat until crispy. Remove the bacon, chop it into small pieces, and set aside. Reserve a tablespoon of the rendered bacon fat.
In a large mixing bowl, sift together the plain flour, baking powder, and a pinch of salt. Stir in the grated Parmesan cheese.
In a separate bowl, whisk together the eggs, milk, melted butter, and the reserved bacon fat. Add the wet ingredients to the dry ingredients and mix until just combined.
Fold the grated parsnips and cooked bacon into the batter, along with ground black pepper to taste.
Pour the mixture into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Meanwhile, prepare the honey mustard sauce by whisking together honey, Dijon mustard, whole grain mustard, and lemon juice in a small bowl until smooth.
Slice the parsnip and bacon cake into wedges and drizzle with the honey mustard sauce before serving. Enjoy!
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 337472 mg | 14673% | |
| Total Carbohydrate | 245.5 g | 89% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 76.1 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 943 mg | 73% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2939 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
