Parsnip & Maple Syrup Cake Recipe

Name: Parsnip & Maple Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175g extra light margarine (plus extra for greasing); 250g cooking sweetener; 100ml maple syrup; 3 large eggs; 250g self-raising flour; 2 tsp baking powder; 2 tsp mixed spice; 250g parsnips (peeled and grated); 1 medium eating apple (peeled, cored and grated); 50g pecans (roughly chopped); zest and juice 1 small orange; icing sugar (to serve); FOR THE FILLING; 250g tub light creamy cheese; 3-4 tbsp maple syrup

Servings: persons

175g extra light margarine (plus extra for greasing)
250g cooking sweetener
100ml maple syrup
3 large eggs
250g self-raising flour
2 tsp baking powder
2 tsp mixed spice
250g parsnips (peeled and grated)
1 medium eating apple (peeled, cored and grated)
50g pecans (roughly chopped)
zest and juice 1 small orange
icing sugar (to serve)
FOR THE FILLING
250g tub light creamy cheese
3-4 tbsp maple syrup

1
1. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt margarine, 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 tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
2
2. Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the cream cheese and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

945

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 175g extra light margarine (plus extra for greasing), 250g cooking sweetener, 100ml maple syrup, 3 large eggs, and more.

Yes, Parsnip & Maple Syrup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Parsnip & Maple Syrup Cake

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