Catherine Berwick's Parsnip & maple syrup cake

Latest comments and suggestions

Results 101-120

• Terry

  26 July 2011

  Terry rated and commented on this recipe

  

  I did not have an orange so I left out the zest and added about a 1\4 cup of mango and apple juice that I had in the fridge. Next time I will use cream cheese instead of the marscapone . This is possibly one of the most delicious cakes I have ever eaten. A REAL winner !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hal

  16 August 2011

  hal commented on this recipe

  This is, without a doubt, the best cake I have ever made or tasted. I am not very good at baking but this recipe never lets me down. Admitedly, all the grating involved is a little hard work but it's well worth the (husbands!) effort. I have made this cake several times, mostly for a special occasion and the compliments I receive are heart warming.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bibash

  20 August 2011

  Bibash rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kennedyl89

  24 August 2011

  kennedyl89 rated and commented on this recipe

  

  Amazing! Made this as a birthday cake for my Dad. It was very moist and tasty! After baking in the oven for the recommended time it was nowhere near ready - i would suggest baking for about 40-45 minutes as many have already said, and don't worry about the rapidly darkening colour of the tops of the cakes - its nowhere near burning! Great recipe!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Flour Covered Girl

  26 August 2011

  Flour Covered Girl rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ria Burch

  07 September 2011

  Ria Burch commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• magrat3d

  27 September 2011

  magrat3d rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sandra

  27 September 2011

  sandra rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Babbabird

  06 October 2011

  Babbabird commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• marg c

  17 October 2011

  marg c rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• helen

  20 October 2011

  helen rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lindeelou

  21 October 2011

  Lindeelou commented on this recipe

  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! :@)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Zac

  21 October 2011

  Zac rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• littlefairy6

  25 October 2011

  littlefairy6 rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• carlisc

  09 November 2011

  carlisc commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• patilo

  27 November 2011

  patilo rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Felicityhm

  30 November 2011

  Felicityhm rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JoJoK

  04 December 2011

  JoJoK rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• annaholbrook

  06 December 2011

  annaholbrook rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katie

  07 December 2011

  Katie rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/12983/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 45 mins

Unfilled sponges can be frozen

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

697 kcalories, protein 8g, carbohydrate 79g, fat 41 g, saturated fat 22g, fibre 3g, sugar 52g, salt 1.12 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.