Parsnip Maple Syrup Cake Recipes

PARSNIP & MAPLE SYRUP CAKE

Steps:

• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
• In a large mixing bowl, stir together the self raising flour, light brown sugar, cinnamon, ground ginger, mixed spice, baking powder and bicarbonate of soda
• In another bowl, or large mixing jug, whisk together the vegetable oil, maple syrup, vanilla extract and eggs
• Pour the oil/egg mixture into the mixing bowl with the flour in it, whisk everything together
• Then mix in the grated parsnips and the chopped pecans
• Divide the mixture between the tins, use scales for accuracy
• Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
• To make the filling use an electric mixer to whisk the mascarpone with the maple syrup until smooth
• If the cakes have domed on top, level them off with a cake leveller or a serrated knife
• Put one of the sponges on your plate or cake stand and spread the sweentened mascarpone over it
• Put the other half of the cake on top and finish with a sprinkling of icing sugar
• Leftovers will keep in an airtight container in the fridge for 3 days

CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE

Steps:

• 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.
• 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.

MAPLE-PARSNIP CAKE RECIPE

Steps:

• Preheat the oven to 350° and position a rack in the center. Butter the bottom of a 9-inch-round cake pan and line it with a round of parchment paper. Butter and flour the parchment paper and sides of the pan.
• In a large mixing bowl, whisk the almond meal with the flour, baking soda, cinnamon and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the maple syrup, butter and eggs. Beat at medium speed until well combined, about 1 minute, scraping the side of the bowl as needed. Add the reserved dry ingredients a cup at a time, mixing between each addition until just combined. When all of the dry ingredients have been incorporated, stir in the ginger and parsnips.
• Pour the batter into the prepared pan and scatter the pecans over the top. Bake until a toothpick inserted in the center comes out clean, about 40 to 55 minutes. Transfer to a wire rack and let the cake cool in the pan for 20 minutes before unmolding. Let cool to room temperature, slice and serve.