This is the most moist and delicious cake that my son Oliver regularly makes. All those who try it prefer it to carrot cake.
175g butter, plus extra for greasing
250g demerara sugar
100ml maple syrup
3 large eggs + 1 large egg yolk
250g self-raising flour
2 tsp baking powder (make sure it hasn’t expired)
2 tsp mixed spice (this is an English mix, so if you can’t find it see recipe below)
250g parsnips, peeled and grated
1 medium eating apple, peeled, cored and grated
50g pecans, roughly chopped
zest and juice 1 small orange
For the filling and topping
500g tub mascarpone
7-8 tbsp maple syrup
75 – 100 grams toasted chopped pecans for the topping
STEP 1
Heat oven to 350F/180C/160C fan/gas 4.
Grease 2 x 8″/20cm loose bottom cake pans 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, chopped pecans, orange zest and juice. Divide between the pans, then bake for 30- 40 mins until the tops start to spring back a little when pressed lightly. Sometimes it takes a little longer, like 45 mins.This cake doesn’t rise like a sponge, so don’t panic.
STEP 2
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. Spread the rest on the top and sprinkle the toasted chopped pecans over the icing.
Mixed Spice
1 Tbsp ground allspice
1 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp ground mace
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground Ginger
Blend all spices together, and store in a sealed jar away from light.