• Rachel Patterson

Parsnip & Maple Syrup Cake


We are all familiar with the carrot cake which was followed by the courgette cake and even the beetroot cake but I had not tried parsnip cake...until now...and I have to say it was incredibly moist, squishy and yummy.


175g (6oz) butter 250g (9oz) demerara sugar 100ml (3 1/2 fl oz) maple syrup 3 large eggs 250g (9oz) self-raising flour 2 tsp baking powder 2 tsp mixed spice 250g (9oz) parsnips, peeled and grated 1 medium eating apple, peeled, cored and grated

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 and apple. 


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. 


I filled the cake with caramel spread but you could use buttercream or a cream cheese filling.  I just topped it with an icing sugar and water mix then crumbled over some fudge.

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© 2019 Rachel Patterson