Catherine Berwick's Parsnip & maple syrup cake

Catherine Berwick's Parsnip & maple syrup cake

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(134 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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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 !

emsmith's picture
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Absolutely gorgeous! The consistency is just beautiful and you would never know there were parsnips lurking. They just give the cake a wonderful consistency and texture. I've made cupcakes with these and put pecans in half (for myself and my husband) and left them out of the other half so I can feed them to my two small children. Great way to get veggies into them on the sly!

bethocallaghan's picture
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Very good. Really enjoyed it - despite being initially sceptical of the parsnip!

gurneyd's picture
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oh my goodness...this cake is deee-lush-us! yes it takes a little prep and you may not have all the ingredients in the store cupboard, but it is so worth it. We left out the nuts. This cake went down a storm with our guests, will definitely be making this again and again.

astret's picture

Made this with honey instead of maple syrup and it came out lovely, also that means less sugar! Definately a healthier option!

bbcheek's picture

I baked this for my family, it did need longer baking than recipe says. We all love carrot cake.....and parsnips, but we thought that this one was awful! I don't know what i did wrong but it ended up in the bin. I would love to know if anyone else thought this or just us!

laurajacques's picture
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Just love this cake - going to try it with an orange frosting next time!

redsnapperuk's picture

I have just taken out of the oven Parsnip, maple syrup and pecan muffins and my hubby thinks they are fab. I used Catherine Marshall's recipe and adapted it to my own basic muffin recipe. Great mix of flavours. Love it!

cduggan's picture

I made this when I had diabetic friend coming for tea. On advisement, I substituted honey for both the sugar and maple syrup. I made one large cake and cooked for longer about 45-50 mins. It was absolutely gorgeous. I think better on second day.

mejorgen's picture
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Fabtastic cake! Recipy states that cake should be layered with mascapone and iced just before serving, but I did this 5 hours before and it was still absolutely perfect at serving time. Will make again very soon!

sharding's picture
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My 8 year old son and I have just had a baking day and have made this parsnip cake (and the coffe crunch cake) for my husband to take to the office for his birthday. Can't wait to hear the feedback on the secret ingredient! It looks, smells and, I have no doubt, will taste wonderful. As the cakes are going to the office I don't think I'll get to taste them ... I'll just have to make them again all for me!!!

sharding's picture
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My 8 year old son and I have just had a baking day and have made this parsnip cake (and the coffe crunch cake) for my husband to take to the office for his birthday. Can't wait to hear the feedback on the secret ingredient! It looks, smells and, I have no doubt, will taste wonderful. As the cakes are going to the office I don't think I'll get to taste them ... I'll just have to make them again all for me!!!

berryt's picture
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Made this for my macmillan coffee morning at work - massive success, with everyone loving it. V easy and definitely a new favourite.

fionablandford's picture

forgot to say - we had so much cake we froze one half and decorated the top of the other with the icing - to which we then sprinkled crushed chocolate flake onto - very tasty!

gailjones's picture
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Fantastic cake. Everybody enjoyed it. Would make it again.

fionablandford's picture

made this as a birthday cake and had great fun getting ppl to guess what was in it - no one got it, all were surprised when we told and our 13 year old friend was so horrifed to find out he had eaten parsnips he needed a large piece of chocolate cake to recover. Really enjoyed making the cake, very easy, tasty and moist and still godo three days later - am eating it as I type!

willowby's picture

Was intrigued by the addition of parsnip in this recipe and felt I just had to try it. The cake was absolutely fantastic, very moist and tasty. I cooked it in 3 19inch cake tins as I has enough mixture left over and sandwiched it all together in into a triple layer cake, I also added the rest of the chopped pecans from the pack Id bought into mascapone/syrup mix before sandwiching the cake. Very yummy, my new favorite cake recipe.

mother_ship's picture
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Loved this! Made it with golden syrup for reasons of economy and 75g less sugar for reasons of health and it was still absolutely delicious. Seemed somehow lighter than carrot cake, I will definitely be making it again and now I know it's so good I'll try it with maple syrup.

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