Catherine Berwick's Parsnip & maple syrup cake

Catherine Berwick's Parsnip & maple syrup cake

  • 1
  • 2
  • 3
  • 4
  • 5
(137 ratings)

By

Magazine subscription – 3 issues for £3

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
Save to My Good Food
Please sign in or register to save recipes.

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jevick's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

alicox1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

love love love this recipe. can't get enough of it.
i have made it more than once using golden syrup instead of maple syrup - just to save a few pennies as maple syrup tends to be a bit pricey.

ms_diva88's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice recipe - tastes quite sweet but mainly of maple syrup and is very filling! I advertised this at work as a simple 'Maple and Pecan' cake - no-one guessed the sneaky ingredient! Went down well and disappeared very quickly. Especially tasted pretty good straight from the fridge the next morning...

notsomuffintop's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Well I have made the cake yesterday and done filling today, however i would be wary of putting so much maple syrup into the mascarpone, i only put three tbsp in and way to runny, so bought another tub of the stuff and just put that in the middle and it was perfect, lovely taste and not at all too sickly, would definitely make again. Other than omitting the maple syrup for the filling, I kept all the ingredients as listed...

notsomuffintop's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I am about to embark on making this scrummy looking cake, cant wait to try it..... as every comment is a great one..

lizwillows's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for my partner's birthday as she's a keen fruit and vegetable gardener and foodie experimentalist. I followed the recipe and method to a tee apart from going with the suggestion in the comments of reducing the sugar to 175g. I baked it in the bottom oven of the Aga for 45 minutes and it was absolutely perfect. The only bit of near disaster came when I was trying to tip one of the halves onto a wire rack - it nearly split!
I've baked hundreds of cakes, hundreds of birthday cakes even, and this is right up there with the best. Very satisfying, tasty, so easy to make, and just a winner in every way.

sfrancis's picture

I typed in gluten free cake and this recipe came up but it does not mention gluten free flour. Has anyone done it gluten free?

the-cats-mother's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I took this cake to work and everyone liked it, particularly the men for a change. However, somebody said 'It's very nice - but I like your carrot cake better.' So I don't think I'll bother making this one again, unless I have an assistant for the prep. All that peeling, grating, chopping and zesting put a damper on my enthusiasm!

heron1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for my daughter's birthday. Everyone loved it. Will definitely make again.

mrsnc05's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Even the fussiest eaters in my family loved this cake!

mrsnc05's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Even the fussiest members of my family loved this cake!

lauren's picture
  • 1
  • 2
  • 3
  • 4
  • 5

LOVE this recipe! Made it for Easter 2012 and it went down a treat. We made it with gluten free flour as my daughter is coeliac and it turned out just as well as the 'normal' alternative (we used dove's farm SR for anyone who'd like to know). The cake was quite dense but we liked it like that as it was sticky and delicious. And the filling - YUM. I will be baking this again and again and would urge everyone to give it a go. The only thing my mum could comment on was that I should have iced it on the top and sides as well as the middle!

happydays95's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really lovely moist cake... had to cook it a bit longer, used cream cheese as no mascapone, worked very well..... one of the nicest cakes I've made from GOODFOOD, defo make it again.

lydia_schilbach's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This cake is lovely and not at all parsnippy. I would however, say that it can serve way more than 8 portions (more like 16) because it is dense (in a good way) and the marscapone filling is rich (and gorgeous). I also "dressed" it with some piped filling mixture and whole pecans before dusting... it looks rather pro, even if I do say so myself!

purplegiraffe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Kids loved it!!!

jessdab's picture
  • 1
  • 2
  • 3
  • 4
  • 5

yummy! came out a lot darker than the picture and took at least 45mins in the oven but definitely worth waiting for. the cream filling is particularly good, will definitely use again for other cakes.

traciewebb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot the stars - 5.

traciewebb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This cake is superb. I think it is my new favourite. Grating parsnip is a bit of a pain but definitely worth it. I put slightly less sugar in but otherwise stuck to the recipe. It's easy to make and very easy to eat! I shall definitely be making this again.

Pages

Questions

Tips

Ads by Google