Parsnip & Maple Syrup Cake
By Catherine Berwick, BBC Good Food website
175g butter, plus extra for greasing
250g demerara sugar
100ml maple syrup
3 large eggs
250g self-raising flour
2 tsp baking powder
2 tsp mixed spice
250g parsnips, peeled and grated
1 medium eating apple, peeled, cored and grated
50g pecans, roughly chopped
zest and juice 1 small orange
icing sugar, to serve
For the filling
250g tub mascarpone
3-4 tbsp maple syrup
- Heat oven to 180C/160C fan/gas 4.
- Grease 2 x 20cm sandwich tins and line the bases with baking parchment.
- Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly.
- Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice.
- Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
- Cool the cakes slightly in the tins before turning out onto wire racks to cool completely.
- Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.
This recipe also works really well baked in a loaf tin. Just half the recipe - you will need to extend the cooking time though.
If you don't fancy grating the parsnip, just pop it in a mini chopper to finely chop instead.