Catherine Berwick's Parsnip & maple syrup cake

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• Anita Nicol

  23 February 2011

  Anita Nicol commented on this recipe

  oh wow! easily one of the nicest cakes I've ever made and tasted. Will definately make this again!

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• kirsten

  25 February 2011

  kirsten rated and commented on this recipe

  

  Delicious cake great hit with friends and family.

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• Dogsdinner

  26 February 2011

  Dogsdinner rated and commented on this recipe

  

  Baking times need to be changed!! I made this the other day following the recipe instructions and baked for 30 mins, only now have I noticed that the top instructions say cook for 45 mins. I thought it was cooked but maybe it could have done with longer as it is very moist and stodgy. Not sure if this is how it should be or if its undercooked. Its a very filling, dense cake. Don't think I'd be rushing to make it again, the taste is ok but not amazing.

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• Vonnie

  01 March 2011

  Vonnie rated and commented on this recipe

  

  This cake is superb, I also decorated the top of the cake with the mascapone, no one ever guesses its made with parsnips. Highly recommended. A firm family favorite.

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• pippidoodle

  06 March 2011

  pippidoodle rated and commented on this recipe

  

  Made this yesterday. I only had 210g of parsnips so just replaced the remainder with another apple. Having it after tea tonight. The only off putting thing for me is using marscapone, as will have to eat up pretty quickly. I may use vanilla or maple flavoured butter vrean next time. Very moist & tasty though.

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• clara-t

  15 March 2011

  clara-t rated and commented on this recipe

  

  Delicious, similar to a carrot cake, this recipe was so moist and tasty, the filling is lovely too! Not the healthiest though so I gave most of mine away to stop me eating it all!!

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• Flare222

  18 March 2011

  Flare222 rated and commented on this recipe

  

  This got great reviews from the people I fed it to at work - I had to substitute Maple Syrup for Golden Syrup, as I think everywhere was sold out after Pancake Day, but it came out wonderfully sticky and delicious! I'm making again this weekend!

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• aunty no no

  19 March 2011

  aunty no no commented on this recipe

  Typed in Parsnip and got this recipe, had all ingredients (amazingly). Wow, it was fantastic , took it to work and was gone in a flash !! Making it again tomorrow for those who missed out.

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• LizzieG

  22 March 2011

  LizzieG rated and commented on this recipe

  

  Absolutely delicious! I hate grating fruit and veg and it takes some time (I think the prep took me nearer to 40 mins than the 20 mins stated), but for once it is definitely worth it - and actually once all the ingredients prep is done, it is a very easy recipe. My friends were full of praise for it - the sweetness from the parsnips and maple syup is quite subtle resulting in a lovely moist cake but not overly sugar-y.

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• Fubitzmum

  30 March 2011

  Fubitzmum rated and commented on this recipe

  

  Made it exactly to the recipe. Don't like parsnips much but liked the idea of a healthier veg cake! There was a LOT of parsnips going in to this so was really unsure about it. Peaked in the oven at 25 mins past and decided this was going to be horrible. Cooked in 30mins cooled and made the filling. Gave 2 slices to Dad to take home to try. Had tea then dished it up and it has to be the nicest cake I have ever eaten. Delicious. Then the phone rang, Dad and Mum just trying theirs and had to let me know it was so nice. Recipe will be dished out to all and I will definitely make this again. Unbelievable and highly recommend!

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• RECIPES

  01 April 2011

  RECIPES commented on this recipe

  THIS CAKE IS ABSOLUTELY GORGEOUS, I DEFY ANYONE TO REALISE THAT THERE IS PARSNIPS IN IT, GO ON GIVE IT A TRY IT IS WELL WORTH IT.

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• HEAD COOK

  28 April 2011

  HEAD COOK rated and commented on this recipe

  

  I have made this cake several times now, and it is a family favourite. I would give it more than 5 * if I could. I always pick out the very baby parsnips, and never grate the very core. (Yes I know I am fussy). If I run out of pecans, I use walnuts. It seems that whenever I make this cake there is more mixture than will go into 2 x 20cm sandwich tins, so I now leave out the apple - at least it doesn't go over the top now. Nobody had noticed the lack of apple, so hasn't spoilt the taste, and is still nice and moist.

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• HEAD COOK

  28 April 2011

  HEAD COOK commented on this recipe

  Forgot to say - As the cake is too much to eat very quickly, I only put the filling over half the cake. Keep the rest in the fridge for when you want to eat the other half. This way the filling stays nice and fresh for the second half, and the cake doesn't get all soggy.

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• anniefiddle

  29 April 2011

  anniefiddle rated and commented on this recipe

  

  Six months after making this for my work colleagues, it still gets talked about every time cakes come out.

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• Rabbit

  19 May 2011

  Rabbit rated and commented on this recipe

  

  Made this with two four year olds who loved the fact that there parsnips and apples in it. The cake turned out beautifully and was delicious. It froze/defrosted well too. Next time I think I will use cream cheese and lemon instead of mascarpone and maple for a slightly tangier flavour. Three people have asked me for the recipe so it's a winner!

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• Raymond B

  22 May 2011

  Raymond B rated and commented on this recipe

  

  Truly exceptional cake which I made for my wife's birthday. Everyone at the party enjoyed it and not a crumb was left.

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• Wartski

  29 June 2011

  Wartski rated and commented on this recipe

  

  I've made this recipe twice now for special occasions and it has gone down very well. Delicious and very moist.

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• Anna

  04 July 2011

  Anna rated and commented on this recipe

  

  One of the best cakes I've had, ever! and from the amount of compliments other people seem to agree. Forgot the pecans but absolutely yummy. Don't like mascarpone so used a mix of 25g butter, 100gish of soft cheese, tbspn maple syrup, a little lemon zest and juice and icing sugar (to make up to whatever texture you like) for the icing and filling.

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• sophieredican

  11 July 2011

  sophieredican commented on this recipe

  Not sure if I did something wrong but mine came out far too wet. Not very nice texture because it's so wet but tastes nice although far too sweet. I used honey instead of Maple Syrup for economy reasons. Instead of grating the parsnips and apples I just blitzed them in a food processor without peeling them - took seconds!

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• schizofish

  17 July 2011

  schizofish rated and commented on this recipe

  

  Used this recipe as a base - my family wanted to try something we had seen on TV, a maple and bacon cupcake. We used this recipe, just swapped out the pecans (which none of us like) for finely chopped crispy bacon. It actually worked quite well - very interesting, not too sweet and quite subtle. Husband insisted buttercream icing, after tasting we think a cream cheese topping would have worked better. Will make both versions again. :)

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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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