A great cake recipe for any occasion:
Beat egg yolks with pear syrup, ground cloves and cinnamon until creamy. Add almond kernels, grate parsnips with a fine grater directly into the mixture, mix well. Stir kirsch into the mixture, add baking powder and flour, stir.
Beat egg whites with a pinch of salt until stiff, stir in gently.
Pour into a buttered springform pan and bake on the spot in a preheated oven at 190 °C for 50 to 60 minutes.
Rest the cake for 1 to 2 days so that it becomes really moist.
* According to: The Seasons Kitchen, Vegetables,
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