Catherine Berwick's Parsnip & maple syrup cake

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• JAG

  14 December 2011

  JAG rated and commented on this recipe

  

  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!

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• lottie

  22 January 2012

  lottie rated and commented on this recipe

  

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

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• Gaynor

  28 January 2012

  Gaynor rated and commented on this recipe

  

  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.

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• lizleicester

  07 February 2012

  lizleicester rated and commented on this recipe

  

  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.

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• katej*

  12 February 2012

  katej* rated and commented on this recipe

  

  Fab cake. I made this for my fiance's birthday lunch, and even the veggie-phobes amongst our friends loved it. Mind you, we didn't tell them what was in it until after they'd eaten it!!

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• Bokbites

  13 February 2012

  Bokbites rated and commented on this recipe

  

  Delicious and easy to make. Best of all, it was a winner all round! Even the hard-core parsnip haters could not resist devouring every last morsel of this cake.... :-)

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• harmony80200

  24 February 2012

  harmony80200 commented on this recipe

  Made this cake for my mums birthday and she loved it no one could guess it had parsnips in it,she was amazed and my mum who is a chef has said this is the most amazing cake she has ever tried, that coming from my mum is an amazing comment,so yes this cake is a very big hit,just glad it came out so well,it looks like a dense cake but its not its quite light amazing cake,great recipe will be making this again

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• harmony80200

  24 February 2012

  harmony80200 rated and commented on this recipe

  

  Made this cake for my mums birthday and she loved it no one could guess it had parsnips in it,she was amazed and my mum who is a chef has said this is the most amazing cake she has ever tried, that coming from my mum is an amazing comment,so yes this cake is a very big hit,just glad it came out so well,it looks like a dense cake but its not its quite light amazing cake,great recipe will be making this again

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• Lesley

  28 February 2012

  Lesley commented on this recipe

  I hadn't made a cake in over 5 years but having been given a glut of parsnips and fed up making parsnip soup, I tried this cake. I used golden syrup instead of maple syrup and it was absolutely delicious. As it didn't last very long, I'm making another one and will try it with maple syrup this time!

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• minicoopergirl

  04 March 2012

  minicoopergirl commented on this recipe

  Have made this today,so excited to try it,have guests for tea! Bet they wont guess as to whats in it!! My cake only took 30mins to cook its turned out just like the picture, I used cream cheese instead of mascapone, didnt think it needed the lemon juice thats I would normaly put with that, didnt have pecans so used walnuts instead. Kept having little tastes as I went, I think it would be ok without any nuts at all and would taste just as good, would keep everything else just the same.

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• minicoopergirl

  04 March 2012

  minicoopergirl rated and commented on this recipe

  

  Damn I always forget to rate so here it is!!

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• Luisa

  07 March 2012

  Luisa rated and commented on this recipe

  

  The prep takes a bit of time but it is soo worth it. Absolutely delicious! So moist and tasty, I may even prefer it to Carrot cake and that is saying something!

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• Rosie Thorn

  10 March 2012

  Rosie Thorn commented on this recipe

  This cake is superb. I think it is my new favourite. Grating parsnip is a bit of a pain but definitely worth it. I put slightly less sugar in but otherwise stuck to the recipe. It's easy to make and very easy to eat! I shall definitely be making this again.

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• Rosie Thorn

  10 March 2012

  Rosie Thorn rated and commented on this recipe

  

  Forgot the stars - 5.

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• jessdab

  11 March 2012

  jessdab rated and commented on this recipe

  

  yummy! came out a lot darker than the picture and took at least 45mins in the oven but definitely worth waiting for. the cream filling is particularly good, will definitely use again for other cakes.

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• purplegiraffe

  14 March 2012

  purplegiraffe rated and commented on this recipe

  

  Kids loved it!!!

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• Aneta

  15 March 2012

  Aneta rated this recipe

  

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• Lydia

  20 March 2012

  Lydia rated and commented on this recipe

  

  This cake is lovely and not at all parsnippy. I would however, say that it can serve way more than 8 portions (more like 16) because it is dense (in a good way) and the marscapone filling is rich (and gorgeous). I also "dressed" it with some piped filling mixture and whole pecans before dusting... it looks rather pro, even if I do say so myself!

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• Tilly

  07 April 2012

  Tilly rated and commented on this recipe

  

  Really lovely moist cake... had to cook it a bit longer, used cream cheese as no mascapone, worked very well..... one of the nicest cakes I've made from GOODFOOD, defo make it again.

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• Lauren

  08 April 2012

  Lauren rated and commented on this recipe

  

  LOVE this recipe! Made it for Easter 2012 and it went down a treat. We made it with gluten free flour as my daughter is coeliac and it turned out just as well as the 'normal' alternative (we used dove's farm SR for anyone who'd like to know). The cake was quite dense but we liked it like that as it was sticky and delicious. And the filling - YUM. I will be baking this again and again and would urge everyone to give it a go. The only thing my mum could comment on was that I should have iced it on the top and sides as well as the middle!

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

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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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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

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