Maple & Rutabaga Cake
Snow is melting, getting more daylight each day; Quebec will soon see its first greenery filling grocery stands. While we wait for our first local harvests, we can still stock up on homegrown root vegetables. After eating lots of braised meals, we can lack inspiration at the end of the season. Here’s new idea to cook one of these vegetables, the rutabaga, in a different and definitely sunnier way. It’s a perfect timing with maple season, to make the rutab’érable cake!
Preparation time
45 minutes
Cooking time
45 minutes
Serving
12
Note: The cake and the cream can be prepared in advance. The best is to keep the maple butter cream in the fridge and the cake at room temperature, then cut and garnish before serving.
Recipe and photo by Julie Aubé, nutritionist, editor, author, speaker and leader of delicious agri-food events with "Prenez le champ"!
