Parsnip & maple syrup cake

This week, I am still experimenting with my “cakes with vegetables in them.” I went to do a Riverford lunch last week and put one of my old favourites on the menu – Parsnip & Maple Syrup Cake but then I was a little concerned as I realised that although I have made it many times in the last few years, I hadn’t actually tried it in ages. Unfortunately, due to often having to make a dash for it at the end of my lunches, for the school run, I am rarely around to get to try the dessert. So I thought I had better test it out at home, just to see if it was up to scratch. And now sitting here, at my computer and just finishing off my third slice, I can happily say, “It is!”

Parsnip and Maple Syrup Cake

Parsnip & maple syrup cake
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
Maple syrup

Heat oven to 180C/160C fan/gas 4. Grease a large loaf tin. Line with greaseproof paper. (I used a silicone one which did not need lining.) 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. Pour into the tin, then bake for 25-30 mins until the top spring back when pressed lightly and a skewer comes out clean.

Cool the cake slightly in the tin before turning out onto a wire rack to cool completely. Just before serving, mix together the mascarpone with just enough maple syrup to sweeten. Spread over the top of the loaf. If you like, dust with icing sugar just before serving.

Parsnip and Maple Syrup Cake Crumbs

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