Catherine Berwick's Parsnip & maple syrup cake

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• Astret

  01 April 2010

  Astret commented on this recipe

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

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• piccililly

  03 April 2010

  piccililly commented on this recipe

  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.

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• Beth

  11 April 2010

  Beth rated and commented on this recipe

  

  Very good. Really enjoyed it - despite being initially sceptical of the parsnip!

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• EmSmith

  14 April 2010

  EmSmith rated and commented on this recipe

  

  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!

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• Diesel

  01 May 2010

  Diesel rated and commented on this recipe

  

  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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• Hannahlou

  03 May 2010

  Hannahlou rated and commented on this recipe

  

  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!

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• dg in training

  05 May 2010

  dg in training commented on this recipe

  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!

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• dg in training

  05 May 2010

  dg in training rated and commented on this recipe

  

  Sorry, forgot my stars - a storming 5 for this new classic!

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• Fiona

  09 May 2010

  Fiona rated and commented on this recipe

  

  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....

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• kasia

  12 May 2010

  kasia commented on this recipe

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

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• JaneR

  14 May 2010

  JaneR rated and commented on this recipe

  

  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!

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• crothers

  20 May 2010

  crothers commented on this recipe

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

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• barbiegirl

  08 June 2010

  barbiegirl commented on this recipe

  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!

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• SugarWill41

  20 June 2010

  SugarWill41 rated and commented on this recipe

  

  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!!

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• Kristina

  05 July 2010

  Kristina rated and commented on this recipe

  

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

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• Jiggler

  27 July 2010

  Jiggler rated and commented on this recipe

  

  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.

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• Jess

  28 July 2010

  Jess commented on this recipe

  unusual ingredients, but absolutely beautiful. Very moist.

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• Han

  01 August 2010

  Han rated and commented on this recipe

  

  Light, moist and utterly scrumptious. No complaints here! (Also did it for 45 minutes in the oven.)

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• littlemefi

  07 August 2010

  littlemefi commented on this recipe

  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!!

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• Joshua

  17 August 2010

  Joshua rated and commented on this recipe

  

  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.

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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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