Parsnip and Maple Syrup Cake

Parsnip and Maple Syrup Cake • Photo by

Last time I went shopping they had bags of Parsnips on sale for 10p in the clear out section. Never one to pass up a bargain, I picked up a couple of bags, and after making a batch of Parsnip and ginger soup, I still had a few of them left over.  I remembered seeing a BBC goodfood cake made with Parsnips, so here it is.

I tweaked the recipe slightly to use the ingredients I had in my store cupboard, but if you prefer the original recipe, it is still on the internet last time I looked. I didn’t tell anyone what was in the cake before they tried it, but everyone agreed it was surprisingly delicious.


Ingredients for the Parsnip and Maple syrup cake
from BBC Goodfood by Catherine Berwick

250g demerara sugar – 50p
100ml maple syrup – £1
3 large eggs – 42p
250g self-raising flour – 10p
2 tsp baking powder – 1p
2 tsp mixed spice – 2p
250g parsnips, peeled and grated – 10p or 40p normally
1 medium eating apple, peeled, cored and grated – 24p
zest and juice 1 small orange – 30p
icing sugar, to serve

Ingredients for the for the filling
250g tub mascarpone – £1.50
3-4 tbsp maple syrup – 25p

These prices are an estimate and total £3.44


Heat oven to 180°C or Gas Mark 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, 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.