Catherine Berwick's Parsnip & maple syrup cake

Catherine Berwick's Parsnip & maple syrup cake

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(130 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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lizleicester's picture
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Swapped marscapone icing for butter icing and decorated top with pecan nuts. Took it to party and have since had to print several copies of the recipe for friends! Delicious way to increase my already high intake of parsnips.

tedlington's picture
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Quite simply the best cake I ever made! Followed the recipe exactly apart from the cooking time, it did take 45mins exactly. The cake is so moist and soft and the marscapone cheese so light. I've never really liked buttercream filling and this is so much better. My husband was amazed when I told him what was in the cake, he never would have guessed. I would recommend this to everyone to bake, it looks like something you would pay a fortune for in a really good teashop.

lottie75's picture
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This cake was amazing! So moist. Two finicky children and one finicky husband love it! Will make again!

janegatford's picture
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My best "recipe" friend awarded me A* for presentation and taste for this cake, we are always swapping recipes and bring in our latest creations to work for each others opinion. This cake is so moist and will be making this one again! Thank you BBC Good Food. Great way to use a glut of parsnips given to me by another work friend. By the way, I followed the recipe to the letter, yum!

kwarrill's picture
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This was a truly delicious cake; moist, light and YUMMY! Will most definitely do again.

annaholbrook1's picture
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The best cake I have ever made. I took one into one and it went very quickly. Great with a cup of tea.

jo_kelly's picture
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Fabulous cake, one of my all time favourites. Have also tried it with pears and walnuts when I've had to improvise and it's still delicious.

felicityhm's picture
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This cake was absolutely delicious and many people said it was the best cake they'd ever tasted! I'm making it for the 2nd time in a few weeks.

patilo33's picture
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Took time to prepare ingredients but quick to mix together.
Everyone who's tasted this has loved it.
Used syrup, and although it was too sweet for me, it didn't spoil it for others.
Haslenuts went down well in the cake
Spreading the recipe round like confetti.

carlisc's picture

Loved this, made it for work (who are always interested in my vegetable cakes!) and it was gone in minutes!! Yum!

littlefairy6's picture
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Absolutley delicious! easy to make, yet fun and interesting. Does need more than 25 - 30mins in oven though. second slice coming up...

joekah's picture
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I brought this to work with some trepidation as I had no idea what it would be like to taste and how the texture would be.

It was a resounding success, so tasty, moist and delicious. I've been asked for the recipe. I've been told it's the best cake I've ever made (I bake alot). I would happily have paid for slice in a cafe.

One cake took 45 mins, the other took 50mins. FYI.
Thank you Catherine

lindeelou's picture

This cake is absolutely gorgeous - soooo moist and the maple cream filling is scrumdiddlyumptious!! I will certainly be making this again - it's a hit! Carrot cake is sooooo last season and parsnip cake IS the way forward! :@)

harrish's picture
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Lovely moist cake and kept well too. I made a butter cream filling with maple syrup instead of the mascarpone - lovely! Got a lot more than 8 servings too

coxom2's picture
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Cooked this cake as suggested it was devine,very moorish no good if you watching your weight.But worth the preperation

philippabird's picture

Amazing birthday cake for my husband ... I replaced maple syrup with golden syrup and doubled the pecans ... it looked really good too (if I say so myself). Thanks so much!

sandra220261's picture
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Very easy to make. I had everyone guess the ingredients and to my surprise my husband got it right. I found it a bit heavy but everyone else loved it. I might try a little less parsnip next time.

magrat3d's picture
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I brought this cake in to the local primary school to see if the children could identify the parsnip as they are studying vegetables for the harvest. Not one person could think of what it was made with. I didn't add nuts as I was bringing it into a school. Nearly everyone liked the cake and I will definitely be making it again.

riawilson's picture

A very easy cake to make - very moist! I used golden syrup instead of maple syrup and everyone loved it.

FlourCoveredGirl's picture
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Have baked this recipe twice now (to the overwhelming appreciation of friends and colleagues). Once as a full size cake (it took 45 mins in the oven as otherwise also suggest), and then as 18 x muffins.
Both were excellent. The muffins looked superb (cooked without cases in a silcone tray so the edges did not go crusty, and had straight rather than sloping sides of the metal tins). With a neat dollop of the marscapone on the top, a very light sprinle of cinnamon, and half a pecan, they looked very professional, and were equally good as a cake with a nice cup of tea, or as a dessert.
There are various grades of maple syrup available, and I found the lighter (and cheaper) version was better suited to this cake as it was not so overwhelming.

This is a dense cake recipe, but very lovely indeed. Definitely comparable to a good carrot cake, and quite a 'comforting' experience to both make and eat.

BTW, I can concurr that no one can tell what the magic ingredient is!

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