As you may have read in this post, it’s our 29th birthday this week! That means it’s only right the recipe for this Sunday is a cake fit for a party, but of course, we don’t do cakes by halves, so plain vanilla or chocolate just don’t make the cut. The recipe is for a parsnip and maple syrup cake, and we’re pretty sure that it’ll be the new carrot cake. It’s beautifully moist, packed full of flavour, and certain to win over even the fiercest of parsnip hater.
- 175g butter, plus extra for greasing
- 250g demerara sugar
- 100ml maple syrup, plus an extra 3-4 tablespoons for filling
- 3 large eggs
- 250g self-raising flour
- 2 teaspoons baking powder
- 2 teaspoons mixed spice
- 250g parsnips, peeled and grated
- 1 medium eating apple, peeled, cored and grated
- 50g pecans, roughly chopped
- zest and juice of 1 small orange
- 250g mascarpone
- icing sugar to serve
- Preheat your oven to 180c/160c fan/gas mark 4. Grease 2 x 20cm sandwich tins and line the bases with greaseproof paper.
- Melt the butter, sugar and 100ml of maple syrup in a pan over a gentle heat or in the microwave in a heatproof bowl. Once all melted, allow it to cool.
- When the mixture has completely cooled, whisk in the eggs, then stir in the flour, baking powder and mixed spice. Once this has all been mixed in, add your grated parsnip, apple, chopped pecans, orange zest and juice.
- Divide your mixture between your two tins and then bake for 25-30 minutes (sometimes we need an extra 10 minutes just to be completely sure), until the tops spring back when lightly pressed.
- Cool the cakes slightly in the tins before turning them out on to wire rack to cool completely.
- Just before serving, mix together the mascarpone and 3-4 tablespoons of maple syrup. Spread it over the top of one of your cakes before sandwiching the other on top. Sprinkle a little icing sugar over the completed cake just before serving, for that final touch.
This certainly isn’t for lovers of light and fluffy cakes, as this cake is dense yet absolutely scrumptious. Although the filling is downright delicious, it can be difficult to keep the mascarpone from going runny, especially when adding liquids to it. If this is something that you’re worried about, this recipe also works perfectly with a maple syrup buttercream instead! Enjoy with a hot cup of your favourite drink and a group of friends.