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Parsnip & Maple Syrup Cake

Delicious cake with grated parsnip, maple syrup and mascarpone filling

Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 14
Author thebakingexplorer


For the cake

  • 175 g Butter
  • 250 g Light brown sugar
  • 100 ml Maple Syrup
  • 250 g Parsnips
  • 1 Apple
  • 1 Orange
  • 3 Eggs large
  • 250 g Self raising flour
  • 2 tsp Mixed spice
  • 2 tsp Baking Powder
  • 50 g Pecans chopped

For the filling

  • 250 g Mascarpone
  • 3 tbsp Maple Syrup


  1. Pre-heat your oven to 160C/325F/Gas Mark 3 and line and grease a loose bottomed 22cm cake tin, or two sandwich tins

  2. Melt the butter, light brown sugar and the maple syrup on a low heat. Let it cool slightly

  3. Grate the parsnips and apple, add the zest and juice of the orange
  4. Whisk the eggs into the cooled butter mixture, then add the flour, mixed spice and baking powder
  5. Fold in the grated parsnip mixture, as well as the pecans
  6. Pour the mixture into the cake tin. Bake the cake for around 1 hour . 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 around 30 minutes

  7. To make the filling whisk mascarpone with 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.