making mini cakes with raw vegetables - will they cook enough?

Hi - I'm making a parsnip cake (ottolenghi's) which, like some carrot cakes, uses shredded raw parsnip. A large cake cooks for about an hour. I was thinking of making these as mini cakes (using a mini cupcake pan) for a party but I'm worried that the veg won't soften and sweeten in the time it takes to bake the smaller cakes. Anyone know?

  • Posted by: Nancy
  • December 22, 2018
  • 1 Comment

1 Comment

Lori T. December 23, 2018
I think your best bet would be to precook the shredded veggies until they are very nearly done, in the microwave. Then let them cool and add them into the batter. If they give off liquid, just mix that into the batter along with them. That way you won't lose the sweetness they add. It would be an extra step, but would ensure that the veggies are cooked in the time it would take a mini-cake to bake.
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