Parsnip Maple Syrup Cake

[4cooks]

Adapted and modified from recipe in Good Food magazine


250g parsnip
1 large eating apple
Peel, core and place in TM chop for 7 sec on speed 5
Add 110g maple syrup
150g butter (substitute mild healthy oil like rice bran for dairy free)
140g brown sugar
100g white sugar
Melt for 2 mins 50degrees reverse plus soft speed
Add 3 large eggs
180g plain flour
80g whole meal plain flour
5 tsp baking powder
2 tsp mixed spice
50g walnuts
Juice and rind of small orange (about 1/4 cup)
Mix for 30 sec reverse speed 3

Pour into large greased cake tin or two sandwich pans and bake at 160 (fan forced) - 180 (standard) degrees for 20-25 minutes (longer if using just one tin).
Enjoy dusted with icing sugar or make lemon cream cheese frosting and sandwich cakes together for a special occasion.

Really yummy! Think next time I would add about 50g diced crystallised ginger.

members' comments

Thermesa - Made this for a staff member who loves maple syrup flavour. This cake had a beautiful density and texture.  It made a square tin plus 6 cupcakes. The square tin needed about 35 minutes to cook.

[achookwoman]

Thanks for the adaption.  Looks very nice.

[Wonder]

Intersting combinations. I've never really like the taste of parsnip after having to eat it mashed with carrots as a kid but my Mum might like this one.

[4cooks]

It's a bit like carrot cake in that you don't really taste the carrot so much as just get a really moist delicious cake. Tried to upload a photo but the file was to big. Can't take another one as the cake is now all gone!

[Thermesa]

Made this today for a staff member who loves maple syrup flavour. This cake had a beautiful density and texture.  It made a square tin plus 6 cupcakes. The square tin needed about 35 minutes to cook.

[cookie1]

I bought some parsnips today for roasting and may have enough left over.