Catherine Berwick's Parsnip & maple syrup cake

20th birthday cake competition finalist 800 kcal or less apple apples baking powder birthday cakes butter cake recipes demerara sugar dessert egg eggs finalists garden cake good food's birthday icing sugar light cake maple syrup mascarpone mixed spice orange oranges over an hour parsnip parsnip cake parsnips pecan pecans pudding self-raising flour treat vegetable cake winners

N/A

Source

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

250g tub mascarpone

3-4 tbsp maple syrup

Method

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.