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Gourmet Turnip Cake (Kihen Fin Veisseriben)

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“Posted for the Zaar World Tour 2006-Israel. From the "Best of International Cooking" cookbook. I have never made a dessert with turnips, but it sounds like it would be a spicy, moist cake. NOTE: The frosting for this cake uses raw egg yolks. If you are concerned about using raw eggs, I suggest making any vanilla frosting to frost cake and sprinkle with the grated walnuts.”
READY IN:
1hr 35mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. To make cake: Preheat oven to 350ºF. Butter an 8-inch springform pan; sprinkle with flour.
  2. In a medium bowl, cream together butter and sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg, cloves, salt and chopped nuts.
  3. Pour cake batter into buttered pan. Bake 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes before removing side of pan.
  4. To assemble cake: In a medium bowl, cream butter, egg yolks and powdered sugar. Cut horizontally through center of cooled cake, making 2 layers. Spread 1/3 of the frosting over lower half of cake; place other half of cake on top. Spread remaining frosting over top and sides of cake; sprinkle evenly with grated nuts. Refrigerate until served; refrigerate unused portion.

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