Catherine Berwick's Parsnip & maple syrup cake

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Results 61-80

• hollypops

  23 August 2010

  hollypops rated and commented on this recipe

  

  this cake was beautifully moist and full of texture. the flavours were gourgous!! Instead if grating the apple I cut it into small chunks instead which added a sweet crunch. A very impressive cake for very little effort. Perhaps next time I might try a maple buttercream rather than the marscapone icing. And to all the people moaning it requires a lot of preparation then why bother making anything?! Just go to Tesco and buy ready made!!

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• carolecream

  17 September 2010

  carolecream rated and commented on this recipe

  

  This is th 4th time I am making this cake. I have made it as a square cake before, and iced it as a birthday cake, also made for a BBQ, and it all went before the chocolate fudge cake. Everyone who trys some likes it, and loads of peope have asked for the recipe, i love it, but my hips don't!

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• Deb

  22 September 2010

  Deb rated and commented on this recipe

  

  Gorgeous, this is my favourite cake. People try it and love it that would not try if I told them what was in it before eating! Great for using the glut of parsnips in my garden!

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• shelley

  08 October 2010

  shelley commented on this recipe

  my teenage ''what are parsnips?'' son enjoyed this cake so much. light and tasty texture, delicious - i ate it with less guilt as it is a 'healthy' alternative! did use less sugar though and less syrup. thanks for the recipe!

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• shelley

  08 October 2010

  shelley rated and commented on this recipe

  

  4got to rate

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• Shelley

  20 October 2010

  Shelley commented on this recipe

  Every one loved this cake!! My husband said he thought it was even better than my carrot cake. Gave it to a little girl who was visiting as she said she hated vegetables polished the lot off. I will be making this again for a friend for his 40th I'm sure it will be a hit. Thanks

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• Gemma

  24 October 2010

  Gemma rated and commented on this recipe

  

  Was intrigued by the maple syrup/parsnip combination but for all the effort involved much prefer carrot cake!

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• fletchpix

  25 October 2010

  fletchpix rated and commented on this recipe

  

  Incredibly simple to make and amazing results, even for a cake novice like me. It tasted devine and was really moist. Mum and Dad, and daughters 3 and 7 all gave it 6 stars. We did reduce the amount of sugar from 250g to 175g, which didn't upset the balance of flavours at all and was sweet enough for us. Brilliant recipe!

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• Philip A.

  08 November 2010

  Philip A. rated and commented on this recipe

  

  First 'sponge' cake I've ever baked - and it rose beautifully! Absolutely delicious! I substituted raisins for the pecan nuts, as my wife has a minor nut allergy - and we were both delighted with the result. Only 'bind' was grating the parsnips. Took a while, but well worth it for the end result!

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• suse-the-slow-knitta

  21 November 2010

  suse-the-slow-knitta rated and commented on this recipe

  

  absolutely deicious, will definitely make this again

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• suse-the-slow-knitta

  21 November 2010

  suse-the-slow-knitta commented on this recipe

  oops, can't spell, I meant it's delicious.

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• PamperedFiona

  04 December 2010

  PamperedFiona commented on this recipe

  Would this taste awful if you left out the nuts?

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• sarahcupcake

  11 December 2010

  sarahcupcake commented on this recipe

  Made this last week. i also substituted the pecans for 50g of ground almonds. this was a delicious cake, would make again. 45 mins in oven, not the 25 stated in the instructions.

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• itsame

  20 December 2010

  itsame rated and commented on this recipe

  

  This was one of the best cakes I've ever made! Such a great recipe. One thing, I wanted to make this again for Christmas but wondered how long it would keep for? Does anyone know? The recipe says you can freeze the cooked sponges, but how long could this last after its compiled? Any tips much appreciated! :)

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• pochifiochi

  19 January 2011

  pochifiochi rated and commented on this recipe

  

  Easy to make and the end result was wonderfully moist and light. I loved the maple mascarpone cream filling!

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• Hannah B

  29 January 2011

  Hannah B rated and commented on this recipe

  

  Wow is all I can say this is my new favourite cake!

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• frais et creme

  29 January 2011

  frais et creme rated and commented on this recipe

  

  Heavenly

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• tonto

  31 January 2011

  tonto rated this recipe

  

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• Loulou

  14 February 2011

  Loulou rated and commented on this recipe

  

  Divine! The whole family loved it. Can't wait to make it again. Left out the nuts.

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• Morag

  17 February 2011

  Morag rated and commented on this recipe

  

  a lovely alternative to carrot cake and the marscapone icing was fab. I used maple flavoured golden syrup & walnuts, and it was given the thumbs up by all. Only needed 30 mins in the oven.

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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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