Catherine Berwick's Parsnip & maple syrup cake

Catherine Berwick's Parsnip & maple syrup cake

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(132 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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pippidoodle's picture
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Made this yesterday. I only had 210g of parsnips so just replaced the remainder with another apple. Having it after tea tonight. The only off putting thing for me is using marscapone, as will have to eat up pretty quickly. I may use vanilla or maple flavoured butter vrean next time. Very moist & tasty though.

butterflies1's picture
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This cake is superb, I also decorated the top of the cake with the mascapone, no one ever guesses its made with parsnips. Highly recommended. A firm family favorite.

dogsdinner's picture
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Baking times need to be changed!! I made this the other day following the recipe instructions and baked for 30 mins, only now have I noticed that the top instructions say cook for 45 mins. I thought it was cooked but maybe it could have done with longer as it is very moist and stodgy. Not sure if this is how it should be or if its undercooked. Its a very filling, dense cake. Don't think I'd be rushing to make it again, the taste is ok but not amazing.

kirsten1969's picture
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Delicious cake great hit with friends and family.

anita n's picture

oh wow! easily one of the nicest cakes I've ever made and tasted. Will definately make this again!

auntie mo's picture
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a lovely alternative to carrot cake and the marscapone icing was fab. I used maple flavoured golden syrup & walnuts, and it was given the thumbs up by all. Only needed 30 mins in the oven.

rosygirl's picture
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Divine! The whole family loved it. Can't wait to make it again.
Left out the nuts.

noirundblanc's picture
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Heavenly

fluffyangel007's picture
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Wow is all I can say this is my new favourite cake!

pochifiochi's picture
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Easy to make and the end result was wonderfully moist and light. I loved the maple mascarpone cream filling!

itsame's picture
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This was one of the best cakes I've ever made! Such a great recipe. One thing, I wanted to make this again for Christmas but wondered how long it would keep for? Does anyone know? The recipe says you can freeze the cooked sponges, but how long could this last after its compiled? Any tips much appreciated! :)

sarahpatience's picture

Made this last week. i also substituted the pecans for 50g of ground almonds. this was a delicious cake, would make again.
45 mins in oven, not the 25 stated in the instructions.

pamperedfiona's picture

Would this taste awful if you left out the nuts?

suse-the-slow-knitta's picture
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oops, can't spell, I meant it's delicious.

suse-the-slow-knitta's picture
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absolutely deicious, will definitely make this again

philipallan's picture
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First 'sponge' cake I've ever baked - and it rose beautifully! Absolutely delicious! I substituted raisins for the pecan nuts, as my wife has a minor nut allergy - and we were both delighted with the result. Only 'bind' was grating the parsnips. Took a while, but well worth it for the end result!

fletchpix's picture
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Incredibly simple to make and amazing results, even for a cake novice like me. It tasted devine and was really moist. Mum and Dad, and daughters 3 and 7 all gave it 6 stars. We did reduce the amount of sugar from 250g to 175g, which didn't upset the balance of flavours at all and was sweet enough for us. Brilliant recipe!

gxf00u's picture
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Was intrigued by the maple syrup/parsnip combination but for all the effort involved much prefer carrot cake!

sdavis30's picture

Every one loved this cake!!
My husband said he thought it was even better than my carrot cake.
Gave it to a little girl who was visiting as she said she hated vegetables polished the lot off.
I will be making this again for a friend for his 40th I'm sure it will be a hit.
Thanks

bizzeelizzee's picture
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4got to rate

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