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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bizzeelizzee's picture
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my teenage ''what are parsnips?'' son enjoyed this cake so much. light and tasty texture, delicious - i ate it with less guilt as it is a 'healthy' alternative! did use less sugar though and less syrup. thanks for the recipe!

smurffiss's picture
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Gorgeous, this is my favourite cake. People try it and love it that would not try if I told them what was in it before eating! Great for using the glut of parsnips in my garden!

carolecream's picture
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This is th 4th time I am making this cake. I have made it as a square cake before, and iced it as a birthday cake, also made for a BBQ, and it all went before the chocolate fudge cake. Everyone who trys some likes it, and loads of peope have asked for the recipe, i love it, but my hips don't!

hollypops's picture
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this cake was beautifully moist and full of texture. the flavours were gourgous!! Instead if grating the apple I cut it into small chunks instead which added a sweet crunch. A very impressive cake for very little effort. Perhaps next time I might try a maple buttercream rather than the marscapone icing.

And to all the people moaning it requires a lot of preparation then why bother making anything?! Just go to Tesco and buy ready made!!

josh-eaton's picture
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I actually love this recipe, i have made this cake several times making slight changes each time to try something different, and always i have make sure that many different people try it...they have always loved it! a few people have been dubious about the 'scary' word: Parsnip! but most have enjoyed trying something different.
generally i make the icing with vanilla, not mascarpone, but that's just because i put vanilla in everything (i also splashed a bit in the cake) but when i put some in the cake i don't think that it did too much as the syrup and fruits gave it a good, warm, distinct flavour anyway.

littlemefi's picture

I made this and took it to my baby and toddler group,; it was all gone in minutes!
I used light philadelphia cheese instead of mascarpone, next time I would add less maple syrup to the filling as it was a bit too runny, but otherwise it was perfect, will definitely be making this one again, yum yum!!

hannahness's picture
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Light, moist and utterly scrumptious. No complaints here!

(Also did it for 45 minutes in the oven.)

chazza1984's picture
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unusual ingredients, but absolutely beautiful. Very moist.

jiggler69's picture
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A superb tasting cake. very moist and the aroma while baking was great and lingered for ages. Its quite a heavy cake to eat. Took me about 1hr and half to prepare and took me 35-40 mins to bake it in the fan oven. Not a big fan of maple syrup or pecans but the many other flavours in the cake were not overpowered by these ingredients at all and held their own. A very good and original recipe.

manzalaoui's picture
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A real easy cake and very nice, my son who nwill not eat veg loves it

matthews41's picture
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After reading everyone's comments about this cake, I had no option but to try it.

As someone who does not find "cakes and sweets" easy to make, this was super easy and found favour with everyone in the house and at work! I even have had colleages asking me when I was going to bring homemake cake to school again!!

rachdeakin's picture

I made this last night, I left out the nuts however and used golden syrup as maple syrup was four times the price! It turned out really well, tastes gorgeous. Its really moist, it has a different taste to it similar to the way carrot cake does but you would never know its got parsnips in. The marscapone goes really well and the whole thing is a lot less sweeter than most cakes so perfect for people who haven't got a particularly sweet tooth. I'm going to Canada soon so will make again with real maple syrup!

crothers's picture

This cake is fantastic. The whole family loved it. Very easy to make, lovely taste, very moist, will definately make again.

janerollinson's picture
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This was one of the best cakes I've made, and everyone loved it, from 4 years old to 70! I didn't quite have enough parsnips so added some carrot to make up the quantity - gorgeous!

kasiadawson's picture

can i substitute aples for any other fruit...??? i want to make the cake for someone allergic to apples... x.

icklefetus's picture
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This cake was absolutely beautiful! Very soft, moist and had great flavour. It was so easy to make too.

This is one which will be going into my "classics" recipe book for the future and as one of those cakes which will be made again and again and again....

jammyd's picture
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Sorry, forgot my stars - a storming 5 for this new classic!

jammyd's picture
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My mum gave this 20 out of 10 which even allowing for her bias is a good score! Everyone was ooo'ing and aaah'ing and saying that it was like the very best posh deli cake. Praise indeed. So tasty and moist and rises beautifully. PLUS, I am a coeliac so made it with gluten-free flour - deelish!

chocolateaddict's picture
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Absolutely delicious - cake is light but moist - similar to carrot cake but slightly different flavour. The mascaropne filling works really well - nice and creamy which is a great contrast to the cake. Good work!

01diesel's picture
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I have now made this cake numerous times, everyone who tastes it comments on how moist and delicious it is and always ask for the recipe, easy to do and extremely tasty, one of the few ways I can get my husband to eat parsnips and want more !

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