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Catherine Berwick's Parsnip & maple syrup cake

Catherine Berwick's Parsnip & maple syrup cake

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A star rating of 4.8 out of 5.200 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake

  • Freezable (Unfilled sponges can be frozen)
Nutrition:
HighlightNutrientUnit
kcal697
fat41g
saturates22g
carbs79g
sugars52g
fibre3g
protein8g
low insalt1.12g
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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

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.

  • STEP 2

    Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

Goes well with

Recipe from Good Food magazine, November 2009

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A star rating of 4.8 out of 5.200 ratings
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