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Parsnip And Maple Syrup Cake

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Ingredients
  Butter 6 Ounce (175 Gram)
  Demerara sugar 9 Ounce (250 Gram)
  Maple syrup 3 1⁄2 Fluid Ounce (100 Milliliter)
  Eggs 3 Large
  Self rising flour 9 Ounce (250 Gram)
  Baking powder 2 Teaspoon
  Mixed spice 2 Teaspoon
  Parsnips 9 Ounce, peeled (250 Gram)
  Apple 1 Medium, peeled
  Pecans 2 Ounce, roughly chopped (50 Gram)
  Orange juice 1 Cup (16 tbs)
  Icing sugar 1 Tablespoon
  Mascarpone 250 Gram
  Maple syrup 4 Tablespoon
Directions

GETTING READY
1. Preheat oven to 180C/160C fan/gas 4.
2. Grease two 2 x 20cm sandwich tins and line with baking paper. Set aside.

MAKING
3. In a large saucepan, melt butter, sugar, and maple syrup. Once the mixture is melted, cool it completely before use.
4. Whisk eggs in to the cooled mixture
5. Add flour, baking powder, and mixed spices.
6. Once the flour is mixed in, add grated parsnip, apple, chopped pecans, orange zest and juice
7. Divide the mixture into two parts and pour it into the prepared sandwich tins for baking in the preheated oven.
8. Bake for 25-30 mins until the tops are slightly springy to the touch.
9. Cool the cakes in the tin and turn out onto wire racks.

SERVING
10. Prepare a filling of mascarpone cheese and maple syrup. Spread this over one cake and sandwich with the other
11. Dust with icing sugar just before serving.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Parsnip
Preparation Time: 
40 Minutes
Cook Time: 
40 Minutes
Ready In: 
80 Minutes
Servings: 
6

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