Allotments 4 All

Parsnip & Maple Syrup Cake

CAKE
175g butter , plus extra for greasing
250g demerara sugar
100ml maple syrup (or golden syrup if you do not like 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


FILLING
250g tub mascarpone
3-4 tbsp maple syrup

1.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 35-45 mins until the tops spring back when pressed lightly.

2.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.

I hope someone tries this, it is meant to be really moist and a wonderful alternative to carrot cake

Sounds lovely but if you want a healthier low fat, low sugar version, just adapt the carrot cake recipe here :- http://www.growyourown.info/page147a.html

Oooo.. I do have a lot of parsnips left..

;D ;D ;D ;D

That sounds interesting. I know parsnips used to be used to sweeten puddings, but I've never tried it myself.

I want to know if anyone has tried it - I need to make a cake this weekend but would rather make a tried and tested/tasted one as its for a special occasion. I do have parsnips that need using and maple syrup a plenty though.....

I know I posted the recipe, but i have to say i tried it and it was seriously good, very similar in taste and texture to carrot cake quite moist and with the cream cheese filling very very lush, I took some to work and everyone loved it and did not feel ill when i told them that it was parsnips in it. I have harvested some more parsnips and am seriously thinking of making the cake again rather than roasting them.

What a lovely receipe I think I will make it next week as an alternative birthday cake. Thanks for posting it.

upon turning over some of my plot, found a few stray ginormous parsnips, ergo had to make cake again  ;D  ;D  ;D  yum yum