November Seasonal Ingredient- Parsnip and Maple Syrup Cake

Following on from the parsnip, potato, and paneer curry I thought we could try making something sweet with parsnips! Years and years ago a friend told me about how amazing parsnip cake is…instinctively I thought that sounded vile, but she started to tell me how it’s very similar to carrot cake, so finally I gave it a go! 

I’m here to tell you that parsnip cake is the MOST underrated cake! It was light, sweet and so moist, even my boyfriend who turned his nose up at the thought has been snacking on a piece each day. 

I went with this Parsnip and Maple Syrup Cake recipe by Catherine Berwick from BBCGoodFood and I can’t wait to share it with you! 


175g Butter
250g Demerara Sugar (I used muscovado and it worked out fine) 
100ml Maple Syrup
3 Eggs
250g Self-raising Flour 
2 tsp Baking Powder 
2 tsp Cinnamon 
2 tsp Nutmeg 
250g Parsnips, peeled and grated 
1 Eating Apple, peeled, cored, and grated 
50g Pecans, roughly chopped 
Zest and Juice of 1 Orange 


250g Mascarpone
3-4 tbsp Maple Syrup 

To start with preheat your oven to 180C/160 Fan/ Gas Mark 4 and grease two 20cm round cake tins with butter. 

Melt the butter, sugar, and maple syrup together in a small pan over a medium heat, do not let it burn! Cook it until all the ingredients have melted together and you have a smooth liquid, then allow to cool for at least 10 minutes. 

Once cooled, pour the liquid into a large bowl and whisk in your 3 eggs, one at a time until fully combined. 
Now, whisk in the flour, baking powder, and mixed spice then stir in the grated parsnip and apple, chopped pecans, and the juice and zest of an orange, stir until fully combined and you get a beautiful smooth caramel-colour to your mixture. 

Once the mixture is fully combined, pour it evenly between the two cake tins and bake it in the oven for around 25-20 mins until the cakes are golden brown and a toothpick comes out clean.

When your cakes have fully baked, remove them from the oven and allow them to cool in their tins for 10 minutes before turning out onto a wire rack and letting them cool fully. 

Now time to make the filling! Simple whisk together the mascarpone and maple syrup until forms a stiff cream then spread this on top of one of your cakes! Make sure you spread this on thick as although the cream feels heavy, it’s actually very light so we want as much as possible.  

Now sandwich the other cake on top and you’re all done! If you’re feeling fancy you can sieve some icing sugar on top of the cake for an extra bit of sweetness!

This cake was unexpectedly delicious, I didn't expect it to have such a deep spiced taste and for the mascarpone to be so light! The cake itself is very moist and every now and then you get a lovely crunch from one of the pecans, it’s definitely an autumn/winter cake AND it has a secret vegetable in it that no one needs to know about! 

I really enjoyed trying to find recipes to show how versatile parsnips are and I think with a delicious curry and this heavenly cake as proof of both a parsnips' versatility and deliciousness, a lot of people might be enjoying a few more parsnips on their plate on Christmas Day! 


H x