Parsnip Cake Recipe
(Original recipe from allotment.org.uk, adapted by Debbie Rylands and then by Jill Watling)
175g butter, extra for greasing
250g Demerara sugar (any type of sugar seems to work)
100ml golden syrup
250g self raising flour
2 tsp baking powder
1to 1.5 tsp mixed spice (depending on your taste)
250g parsnips, peeled & grated
1 medium eating apple, peeled, cored & grated
50g pecan nuts (most type of nuts seem to work)
Handful of dried cranberries (will measure next time I make it)
Zest & juice 1 large orange
Icing sugar for dusting top of cake
250g tub mascarpone
1-2 tsp golden syrup
Heat oven 180C / 160C fan / gas 4.
Grease 2 x 20cm sandwich tins & line the bases with baking parchment.
Melt butter, sugar & golden syrup in a pan over a gentle heat, and then cool slightly.
Whisk the eggs into this mixture, making sure you get a lot of air into the mixture.
Gently stir in the flour, baking powder, & mixed spice, followed by the grated parsnip, apple, chopped pecans, cranberries, orange zest & juice.
Divide between the tins & bake for 25 – 30 minutes until the tops spring back when pressed slightly.
Cool the cakes slightly in the tins before turning out onto wire racks to cool completely.
Just before serving mix together the mascarpone & the golden syrup.
Spread over one cake & sandwich together.
Dust with icing sugar just before serving.