I started by lining and greasing a loose bottomed 22cm cake tin. You can also use two sandwich tins if you wish.
I melted 175g butter, 250g light brown sugar and 100ml maple syrup on a low heat. I let it cool slightly. Use pure maple syrup if you can (not maple ‘flavoured’ syrup), I was lucky to receive some Canadian maple syrup as a gift.
I grated 250g parsnips and 1 apple using a food processor. I added the zest and juice of 1 orange.
Into the cooled butter mixture I whisked 3 eggs.
I then added the dry ingredients 250g self raising flour, 2 tsp mixed spice and 2 tsp baking powder.
Finally I folded in the grated parsnip mixture, as well as 50g chopped pecans.
I poured the mixture into my tin.
I baked the cake for around 1 hour on 160C/325F/Gas Mark 3. Make sure it is done in the middle by testing it with a skewer as this is a very big and dense cake. If you use two sandwich tins, you will only need to cook it for 30 minutes.
To make the filling I whisked 250g mascarpone with 3 tbsp maple syrup. I used my hand mixer to do this as it thickened the filling nicely. I cut the cake in half and spread it over the middle. I put the other half of the cake on top and finished with a sprinkling of icing sugar.
The cake was so delicious! I loved the freshness of the filling, the texture that the chopped pecans added and the overall flavour was absolutely scrumptious! I couldn’t have guessed there were parsnips in the cake if I hadn’t made it myself. Although it is of course still cake, it certainly felt like a healthier snack and made me feel much better after all the indulgence of the past week.
I’m entering this into Extra Veg hosted by Elizabeth’s Kitchen Diary.
And into Credit Crunch Munch hosted by Fab Food 4 All.
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Parsnip & Maple Syrup Cake
- 175 g Butter
- 250 g Light brown sugar
- 100 ml Maple Syrup
- 250 g Parsnips
- 1 Apple
- 1 Orange
- 3 Eggs
- 250 g Self raising flour
- 2 tsp Mixed spice
- 2 tsp Baking Powder
- 50 g Pecans chopped
- 250 g Mascarpone
- 3 tbsp Maple Syrup
Line and grease a loose bottomed 22cm cake tin, or two sandwich tins
Melt the butter, light brown sugar and 100ml of the maple syrup on a low heat. Let it cool slightly
Grate the parsnips and apple, add the zest and juice of the orange
Whisk the eggs into the cooled butter mixture, then add the flour, mixed spice and baking powder
Fold in the grated parsnip mixture, as well as the pecans
Pour the mixture into the cake tin. Bake the cake for around 1 hour on 160C/325F/Gas Mark 3. Make sure it is done in the middle by testing it with a skewer as this is a very big and dense cake. If you use two sandwich tins, you will only need to cook the cake for 30 minutes
To make the filling whisk 250g mascarpone with 3 tbsp maple syrup using an electric whisk. Cut the cake in half and spread it over the middle. Put the other half of the cake on top and finish with a sprinkling of icing sugar.