Catherine Berwick's Parsnip & maple syrup cake

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• Tink1963

  09 November 2012

  Tink1963 commented on this recipe

  Love this cake! I've previously made it sticking to the exact ingredients but today had a go at changing it and it was just as delicious. I used Clover light instead of the butter and 2/3 the amount of mascarpone which in total saved over 1,000 calories. I didn't have an orange so used a lemon and didn't have maple syrup (which is over £5 a bottle) so used agave syrup (which is available plain as I used or in maple syrup flavour). Baked at 160*c in my fan oven and it took 25 mins to be perfectly cooked through.

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• jwwhyte

  11 November 2012

  jwwhyte commented on this recipe

  Made this for my other halfs birthday - it was fantastic, and even after 3 days it was still moist. Very easy, and the pecans are a delicious addition.

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• Kate

  12 November 2012

  Kate rated and commented on this recipe

  

  I made this cake with walnuts instead of pecans and it was delicious. The parsnip keeps the cake moist without adding a parsnippy flavour. Would definately make it again.

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• Nia G

  22 November 2012

  Nia G rated and commented on this recipe

  

  Lovely cake, will definitely be cooking over and over again.

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• Yumyum

  04 December 2012

  Yumyum rated and commented on this recipe

  

  Absolutely delicious, and so easy to make. Give it a try!

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• SarahP

  04 December 2012

  SarahP rated and commented on this recipe

  

  Baked this for a birthday - took about 45 mins in fan oven, also used slightly less maple syrup in filling than suggested. I know it is meant to be moist but did wonder if it was a tad too moist, hard to know when it was cooked although did usual skewer test. No complaints from the eaters!! Would definitely make again, nice flavour.

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• Claudia

  16 December 2012

  Claudia rated and commented on this recipe

  

  Never had parsnip cake before, and can't say I found the idea all that appetising. Glad I decided to give it a try. I was pleasantly surprised.

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• NatsEdwards

  20 January 2013

  NatsEdwards commented on this recipe

  I substituted parsnip for sweet potato, maple syrup for golden syrup and marscapone for Philadelphia light! Really good, my husbands favourite cake so far.

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• Jean the bean

  29 January 2013

  Jean the bean rated and commented on this recipe

  

  Lovely moist cake...

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• Erin

  09 February 2013

  Erin rated and commented on this recipe

  

  Took this to a friend's house last night for dessert. Disappeared fairly quickly! Definitely needs longer than 25 mins at 160 though; at least 40. 180 might be a better temp - will have to give it another go.

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• lauradickson

  12 February 2013

  lauradickson rated and commented on this recipe

  

  One of the best cakes I've ever made! Like some others have said, I baked it for a bit longer, about 50 minutes. I made it in one big deep cake tin instead of two sandwich tins and it turned out wonderfully. I also used golden syrup and left out the nuts and orange juice. The only problem is it doesn't last very long :)

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• Zimgal

  04 March 2013

  Zimgal rated and commented on this recipe

  

  This was a brilliant cake. So moist and yet not too rich. I kept everyone guessing what the ingredients were!

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• Zimgal

  04 March 2013

  Zimgal commented on this recipe

  This was a brilliant cake. So moist and yet not too rich. I kept everyone guessing what the ingredients were!

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• Mrs T

  22 March 2013

  Mrs T commented on this recipe

  I've just made this for a group of cake loving friends who are coming to my house tonight. There is a long standing joke about me and parsnips (just cos I'm a vegetarian) so I cant wait to see their faces when I tell them whats in it! I only had smaller cake tins so with the leftovers I made some cupcakes, I'm looking forward to trying them. It states 20 prep time - it took me nearly 3 times that long with all the weighing, grating and mixing - hopefully it's worth it.

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• Pabs

  23 March 2013

  Pabs rated and commented on this recipe

  

  Brilliant! My Daughter helped and we made a great job of it! Maple syrup is my favourite and the addition of a one a day bonus! only used 150g of Mascapone which seems enough! Very nice! My son had 2 helping of the "Surprise Cake" (he doesn't like Parsnip's) Loved it!!!

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• Weddingcakes by Franziska

  28 March 2013

  Weddingcakes by Franziska rated and commented on this recipe

  

  This is one of my all time favourite cake recipes. I can't wait to use it for one of my winter weddings. It is the type of cake people should try before they know what is inside it. I cannot imagine anyone not liking it!

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• yulei

  14 April 2013

  yulei commented on this recipe

  very nice, I wiill copy this www.ijustcute.com

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• Raven

  30 April 2013

  Raven rated and commented on this recipe

  

  Moist and delicious, nobody could guess what was in it they thought it was apple and cinnamon.

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• honeybee

  11 May 2013

  honeybee rated this recipe

  

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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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