As you have probably noticed I have a thing about vegetable based cake recipes, this weekend's bake uses parsnip as its base. My recipe is based on one I found on bbcgoodfood.com, "Catherine Berwick's parsnip & maple syrup cake". However for economy reasons I swapped the majority of the maple syrup for golden syrup and also used a buttercream filling.
- 175g butter or butter/ quality vegetable margarine
- 250g demerara sugar
- 100ml maple syrup or golden syrup
- 3 eggs - free range
- 250g self raising flour
- 2 tsp baking powder
- 2 tsp mixed spice
- 250g parsnip, peeled and grated
- 1 medium eating apple, grated, no pips or core
- zest and juice of an orange
- icing sugar for finishing
Preheat the oven to 180c. Grease and base line 2 sandwich tins. Melt the butter, sugar and syrup in a pan gently, until all melted. Allow to cool slightly, then beat in the eggs, stir in the flour, baking powder and spice. Now add the parsnip, apple and orange. Pour into your prepared tins. Bake for 25-30 mins until cooked when tested with a skewer.
Cool on a wire rack, once cooled slightly take the cakes out of the tins and allow to cool fully.
You could fill with cream, buttercream, soft cheese or mascapone. I mixed up a vanilla buttercream and filled the cake with this.
This is a very light tasty cake, the spicy note is lovely and slightly autumnal.