Garden glut cake recipe for 8 people, takes only 45 mins; recipe has butter, demerara sugar, maple syrup, egg, self-raising flour, baking powder, mixed spice, parsnip, apple, pecan, orange, icing sugar, mascarpone and maple syrup.
Catherine Berwick's Parsnip & maple syrup cake
Course: Garden glut cake
Servings
8
servings
Prep time
20 mins
Ingredients
- Butter: 175g butter, plus extra for greasing
- Demerara Sugar: 250g demerara sugar
- Maple Syrup: 100ml maple syrup
- Egg: 3 large eggs
- Self Raising Flour: 250g self-raising flour
- Baking Powder: 2 tsp baking powder
- Mixed Spice: 2 tsp mixed spice
- Parsnip: 250g parsnips, peeled and grated
- Apple: 1 medium eating apple, peeled, cored and grated
- Pecan: 50g pecans, roughly chopped
- Orange: zest and juice 1 small orange
- Icing Sugar: icing sugar, to serve
- Mascarpone: 250g tub mascarpone
Directions
- 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.
