I'm sure you've all eaten carrot cake, but have you tried parsnip cake? It's even better than carrot cake! So moist
Source: BBC Good Food - Catherine Berwick
Parsnip & Maple Syrup Cake
Note: you can substitute the maple syrup for golden syrup: it works just as well; and you can leave out the pecans.
Also you'll curse grating up the parsnips so if you've got a food processor: use it!
Ingredients
175g / 6oz butter, plus extra for greasing
250g / 9oz demerara sugar
100ml / 3.5 fl.oz maple/golden syrup
3 large eggs
250g / 9oz self-raising flour
2 tsp baking powder
2 tsp mixed spice
250g / 9oz parsnips, peeled and grated
1 medium eating apple, peeled, cored and grated
50g / 2oz pecans, roughly chopped
zest and juice 1 small orange
icing sugar, to serve
For the filling
250g / 9oz tub mascarpone
3-4 tbsp maple/golden syrup
Method:
Heat oven to 180C (356F)/160C (320F) fan/gas 4.
Grease 2 x 20cm (8") sandwich tins and line the bases with baking parchment.
Melt butter, sugar and 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 syrup.
Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.