Catherine Berwick's Parsnip & maple syrup cake

Catherine Berwick's Parsnip & maple syrup cake

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(134 ratings)

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Cooking time

Prep: 20 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 8

The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake

Nutrition and extra info

Additional info

  • Unfilled sponges can be frozen
Nutrition info

Nutrition

kcalories
697
protein
8g
carbs
79g
fat
41g
saturates
22g
fibre
3g
sugar
52g
salt
1.12g

Ingredients

  • 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

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Method

  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 25-30 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.

Recipe from Good Food magazine, November 2009

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Comments

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allikennelly146's picture
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This was a brilliant cake. So moist and yet not too rich. I kept everyone guessing what the ingredients were!

laura_dickson's picture
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One of the best cakes I've ever made! Like some others have said, I baked it for a bit longer, about 50 minutes. I made it in one big deep cake tin instead of two sandwich tins and it turned out wonderfully. I also used golden syrup and left out the nuts and orange juice. The only problem is it doesn't last very long :)

erinvermaak's picture
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Took this to a friend's house last night for dessert. Disappeared fairly quickly! Definitely needs longer than 25 mins at 160 though; at least 40. 180 might be a better temp - will have to give it another go.

florenceminier1953's picture
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Lovely moist cake...

edwards14's picture

I substituted parsnip for sweet potato, maple syrup for golden syrup and marscapone for Philadelphia light! Really good, my husbands favourite cake so far.

claudiasherlock's picture
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Never had parsnip cake before, and can't say I found the idea all that appetising. Glad I decided to give it a try. I was pleasantly surprised.

sarahprince2's picture
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Baked this for a birthday - took about 45 mins in fan oven, also used slightly less maple syrup in filling than suggested. I know it is meant to be moist but did wonder if it was a tad too moist, hard to know when it was cooked although did usual skewer test. No complaints from the eaters!! Would definitely make again, nice flavour.

polldoodle's picture
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Absolutely delicious, and so easy to make. Give it a try!

45sirivor's picture
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Lovely cake, will definitely be cooking over and over again.

basilmonkey's picture
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I made this cake with walnuts instead of pecans and it was delicious. The parsnip keeps the cake moist without adding a parsnippy flavour. Would definately make it again.

jwwhyte's picture

Made this for my other halfs birthday - it was fantastic, and even after 3 days it was still moist. Very easy, and the pecans are a delicious addition.

tink1963's picture

Love this cake! I've previously made it sticking to the exact ingredients but today had a go at changing it and it was just as delicious. I used Clover light instead of the butter and 2/3 the amount of mascarpone which in total saved over 1,000 calories. I didn't have an orange so used a lemon and didn't have maple syrup (which is over £5 a bottle) so used agave syrup (which is available plain as I used or in maple syrup flavour). Baked at 160*c in my fan oven and it took 25 mins to be perfectly cooked through.

shellstephens's picture

My husband rated this 'the best cake he has ever had!!'

misswallison's picture
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Fantastic cake! Fooled everyone, and most people came back for more. I'll definitely make it a core of my repertoire. Delicious, moist and indulgent, despite its veggie contents. A sure-fire winner.

foodiegirly's picture
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I made this mixture up without the nuts, using both gluten free flour and baking powder. Rather than make it into one large cake I made 25 cupcakes and baked them for 15-20 mins. To finish them off I made up a butter cream with maple syrup added. The result was fantastic! I will definitely be making them or maybe the large cake again.
My daughter turned up her nose when I told her what was in the cakes, but I persuaded her to try them and she loved them.

glossie's picture
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My friend made this and gave me a slice. Wow!! This has to be one of the yummiest cakes I have ever tasted. It was so moist. I am definately going to have a go.

jevick's picture
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Wow! I really loved this cake and so did my friends. Took quite a bit of time to prepare but then it was easy. Very moist and tasted even better the next day! Can't say we could taste the parsnips though....will make again.

jevick's picture
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Wow! I really loved this cake and so did my friends. Took quite a bit of time to prepare but then it was easy. Very moist and tasted even better the next day! Can't say we could taste the parsnips though....will make again.

swissms's picture
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I was looking for something new to bake for my Mother in Law's birthday when I stumbled across this recipe and being a fan of both parsnips and maple syrup I couldn't resist it. As I started preparing it I realised I was out of a few ingredients so a few subsititutions were made: I had no apples so I used a nice large ripe but firm pear instead. I also had no oranges so I used a packet of preserved orange rind and omitted the juice. For the filling I substituted Philadelphia for the marscapone. This cake did not disappoint. It was absolutely delicious. Moist, surprisingly light and thoroughly enjoyed by all who tried it and of course they were all very surprised to hear what it contained. I will be making lots more of these in the future.

beckybobs's picture
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Found this recipe a few years back when trying to use up some parsnips which had almost had it. I've made many cakes in the past but this easily tops them all. Around 40-45 mins in the oven does it for me (if looking too dark on top, cut out a circle of baking paper and cover it). Golden syrup works well if maple syrup is too pricey. This cake is so moreish but rich (and I don't often say that!) Sometimes I feel the marscepone is too heavy. Whipped cream subs well, or a mixture of whipped cream/mascarpone.

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