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.
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