Say goodbye to 2018 in style with a marvelous meal curated exclusively for Just the Right Book listeners by culinary guru Dorie Greenspan!
The James Beard Award winner recently stopped by RJ Julia to talk about her thirteenth book Everyday Dorie: The Way I Cook, entertaining for the holidays and why she put her doctorate on hold to bake cookies!
This episode of Just the Right Book is sponsored by Libro.fm Audiobooks. To receive 3 audiobook credits for $14.99 during your first month of membership just go to Libro.fm ( l – i – b – r – o – dot – f – m ) and enter code “RB “
TRIPLE-LAYER PARSNIP AND CRANBERRY CAKE
Ingredients for Cake
2 cups (272 grams) all-purpose our 2 teaspoons ground coriander
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup (200 grams) plus 2 teaspoons sugar
1 tablespoon minced peeled fresh ginger
Finely grated zest of 1 small orange or 1 tangerine
1 cup (240 ml) neutral oil, such as canola
½ cup (100 grams) packed light brown sugar
4 large eggs, at room temperature
1½ teaspoons pure vanilla extract
1 pound (454 grams) parsnips, trimmed, peeled and grated (3 cups)
1 cup (120 grams) chopped pecans or other nuts, toasted or not
½ cup (50 grams) chopped fresh cranberries
Ingredients for Cranberry Filling
One 12-ounce (340-gram) bag cranberries (if frozen, don’t defrost)
¾ cup (150 grams) sugar
½ cup (120 ml) freshly squeezed orange juice (or water)
1 teaspoon minced peeled fresh ginger
Ingredients for Frosting
¾ pound (340 grams) cream cheese, cut into chunks, at room temperature
1½ sticks (12 tablespoons; 6 ounces; 170 grams) unsalted butter, cut into chunks, at room temperature
6¼ cups (750 grams) confectioners’ sugar
½ teaspoon fine sea salt
4 teaspoons pure vanilla extract
STEPS TO MAKE CAKE:
Center a rack in the oven and preheat it to 325°F. (If your oven can’t hold three 9-inch cake pans on one rack, position the racks to divide the oven into thirds.) Butter three 9-inch round cake pans, dust the interiors with flour and tap out the excess; or use baker’s spray.
STEPS TO MAKE THE FILLING:
STEPS TO MAKE THE FROSTING:
Working in a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cream cheese, butter, confectioners’ sugar and salt together on medium speed until very smooth; scrape the beater and bowl down frequently. Add the vanilla and beat to blend.
STEPS TO ASSEMBLE THE CAKE:
STEPS FOR STORING:
You can keep the cake at room temperature (not hot or humid) for a couple of days or, wrapped, in the refrigerator for at least 5 days. You can also freeze the cake. Freeze it, then wrap airtight; if you can manage it, defrost it overnight in the refrigerator.
For an even more festive cake, crown it with sugared cranberries—finishing it like this is beautiful for the holidays. Make a simple syrup by boiling ½ cup sugar and ½ cup water together, stirring, for 3 minutes. Remove from the heat, drop in as many fresh cranberries as you’d like and roll them around to coat with syrup, then lift them out with a slotted spoon or mesh spider and transfer them to a rack. Let them set for about 1 hour—they’ll be sticky and tacky, and that’s what you want. Roll the cranberries around in a cup of sugar and then let them dry on a clean rack for another hour. Sugared berries are meant for the last minute—they’ll get syrupy in the refrigerator and won’t survive freezing.