Maple Parsnip Cake Recipes

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CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE



Catherine Berwick's Parsnip & maple syrup cake image

The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 1h5m

Number Of Ingredients 14

175g butter , plus extra for greasing
250g demerara sugar
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
250g tub mascarpone
3-4 tbsp maple syrup

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins 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 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 maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

Nutrition Facts : Calories 697 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.12 milligram of sodium

PARSNIP CAKE RECIPE WITH MAPLE BUTTERCREAM



Parsnip Cake Recipe with Maple Buttercream image

Parsnip lends an earthy sweetness similar to roasted chestnuts to this maple-sweetened, cinnamon-spiced Parsnip Cake Recipe with Maple Buttercream.

Provided by Faith Gorsky

Categories     Dessert

Number Of Ingredients 19

1 cup pure maple syrup
1/2 cup avocado oil (or other mild or neutral-flavored oil)
2 large eggs
1 tablespoon fresh grated ginger
2 cups almond flour
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon fine salt
1 pound parsnips (peeled and shredded (about 4 to 6 medium parsnips, or 2 cups shredded, lightly packed))
Sliced almonds (toasted (optional, for decoration))
1 large egg white
1/4 cup pure maple syrup
1/2 teaspoon vanilla bean paste
1 pinch fine salt
1 pinch ground cinnamon
1 1/2 cups powdered sugar
8 tablespoons unsalted butter (at room temperature, cut into pieces)
2 ounces cream cheese (at room temperature, cut into pieces)

Steps:

  • Preheat oven to 350F; butter and flour a 9-inch cake pan.
  • In a large bowl, whisk together the maple syrup, canola oil, eggs, and ginger.
  • In a medium bowl, whisk together the almond flour, all-purpose flour, cinnamon, baking soda, and salt.
  • Gradually stir the dry ingredients into wet, then fold in parsnips.
  • Pour into the prepared cake pan and bake about 38 minutes, until a toothpick inserted in the center comes out clean.
  • Cool completely before frosting.
  • In a double boiler, whisk together the egg whites and maple syrup. Heat until the sugar is dissolved and the mixture is warm (about 140F), whisking frequently, about 3 to 5 minutes.
  • Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until the mixture is thick and glossy, about 5 to 7 minutes.
  • Add the vanilla bean paste, salt, and cinnamon, then beat in the powdered sugar.
  • Add the butter and cream cheese piece by piece while beating; stop beating when the buttercream is thick and smooth.
  • Once the cake is cooled, frost it with the buttercream and decorate the top with sliced almonds if desired.

Nutrition Facts : Calories 489 kcal, Carbohydrate 55 g, Protein 7 g, Fat 28 g, SaturatedFat 8 g, Cholesterol 53 mg, Sodium 181 mg, Fiber 4 g, Sugar 38 g, ServingSize 1 serving

PARSNIP & MAPLE SYRUP CAKE



Parsnip & Maple Syrup Cake image

Delicious cake with grated parsnip, maple syrup and sweet mascarpone filling

Provided by thebakingexplorer

Categories     Dessert

Time 1h25m

Number Of Ingredients 15

325 g Self raising flour
200 g Light brown sugar
1 1/2 tsp Cinnamon
2 tsp Mixed spice
1/2 tsp Ground ginger
1 tsp Baking Powder
1/2 tsp Bicarbonate of soda
235 g Vegetable oil
125 ml Maple Syrup
4 Eggs (large)
250 g Parsnips (grated (about 3 medium parnips))
1 tsp Vanilla extract
50 g Pecans (chopped)
250 g Mascarpone
3 tbsp Maple Syrup

Steps:

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
  • In a large mixing bowl, stir together the self raising flour, light brown sugar, cinnamon, ground ginger, mixed spice, baking powder and bicarbonate of soda
  • In another bowl, or large mixing jug, whisk together the vegetable oil, maple syrup, vanilla extract and eggs
  • Pour the oil/egg mixture into the mixing bowl with the flour in it, whisk everything together
  • Then mix in the grated parsnips and the chopped pecans
  • Divide the mixture between the tins, use scales for accuracy
  • Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
  • To make the filling use an electric mixer to whisk the mascarpone with the maple syrup until smooth
  • If the cakes have domed on top, level them off with a cake leveller or a serrated knife
  • Put one of the sponges on your plate or cake stand and spread the sweentened mascarpone over it
  • Put the other half of the cake on top and finish with a sprinkling of icing sugar
  • Leftovers will keep in an airtight container in the fridge for 3 days

Nutrition Facts : Carbohydrate 39 g, Protein 5 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 57 mg, Sodium 101 mg, Fiber 2 g, Sugar 20 g, Calories 401 kcal, ServingSize 1 serving

MAPLE PARSNIP CAKE



Maple Parsnip Cake image

A little more rustic version of the everyday carrot cake, made with parsnips, apples, hazelnuts, and a lush maple mascarpone icing.

Provided by Darina Allen

Categories     Dessert

Time 2h30m

Number Of Ingredients 15

12 tablespoons unsalted butter (plus more for the pan)
3/4 cup light brown sugar
1/2 cup maple syrup
3 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3 cups peeled and grated parsnips (about 2)
1 cup peeled, cored, and grated apple (any variety; about 1 medium)
1/2 cup pecans or hazelnuts (roughly chopped)
1 tablespoon finely grated orange zest (preferably organic)
1/3 cup fresh orange juice
1 cup mascarpone
3 to 4 tablespoons maple syrup
Confectioners' sugar, for dusting ((optional))

Steps:

  • Preheat the oven to 350°F (177°C). Lightly butter two 8- or 9-inch cake pans and line the pans with parchment paper cut to fit.
  • Warm the butter, sugar, and maple syrup in a saucepan over low heat, stirring occasionally, until completely combined. Remove from the heat and let cool slightly, then whisk in the eggs.
  • Sift the flour, baking powder, and pumpkin pie spice into a large bowl. Gently fold in the butter and sugar mixture just until combined. Add the grated parsnips and apple, pecans or hazelnuts, orange zest, and juice and stir just until combined. Spread the mixture into the pans and bake for 25 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 5 minutes. Run a thin knife around the edge of the cakes and then invert them onto the rack, remove the pans, and let stand for at least 1 hour or until completely cool.
  • Beat the mascarpone and 3 tablespoons maple syrup in a medium bowl until well blended. Taste and, if desired, add up to 1 tablespoon more maple syrup.
  • Place 1 of the cakes on a cake stand or a serving plate. Plop a few tablespoons frosting on the cake and spread it evenly over the top. Situate the second cake, bottom side up, on the frosted cake. Spoon the rest of the frosting on the second cake and spread it evenly over the top, leaving the sides unfrosted. If desired, dust with confectioners' sugar just before serving.

Nutrition Facts : ServingSize 1 serving, Calories 667 kcal, Carbohydrate 77 g, Protein 9 g, Fat 36 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 143 mg, Sodium 60 mg, Fiber 4 g, Sugar 42 g, UnsaturatedFat 11 g

MAPLE PARSNIP CAKE



MAPLE PARSNIP CAKE image

Categories     Cake     Vegetable     Dessert     Bake

Yield 1 cake

Number Of Ingredients 16

Cake
2 cups almond meal (or very finely ground almonds, freeze before grinding)
3/4 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
1 cup maple syrup
8 tablespoons (1 stick) unsalted butter, melted
2 eggs
3 teaspoons fresh ginger, grated
2 cups packed parsnips, peeled and finely grated (about 6 medium)
1/2 cup toasted pecans
Maple Meringue Frosting
1 cup maple syrup
4 egg whites
2 tablespoons sugar

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees. Butter the bottom of a 9-inch round cake pan, line it with a piece of parchment cut to fit, then butter and flour the paper and the sides of the pan. To make the cake, combine the dry ingredients in a bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the maple syrup, butter and eggs on medium speed until well combined, scraping the sides of the bowl as needed. Add the dry mixture, 1 cup at a time, until just combined. Stir in the ginger and the parsnips. Pour the batter into the prepared pan. Arrange the pecans in a decorative pattern on top of the cake. Bake for 40 minutes or until the cake is golden brown and a skewer inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 20 minutes. While the cake is baking, make the frosting: Pour the maple syrup into a medium saucepan. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Set the maple syrup over medium heat and, using a candy thermometer, monitor its temperature. When it reaches 230 degrees, start to whip the eggs on high speed. After about 4 minutes, add the sugar to the egg whites. Once the maple syrup reaches 252 degrees, pour it into the whites in a slow, steady stream as close to the side of the bowl as possible to avoid spattering. Continue mixing on medium speed until the bottom of the mixing bowl is cool to the touch, about 15 minutes. Loosen the sides of the cake with a knife and remove it from the pan. Let it cool completely on a rack. Serve the cake dolloped with the maple meringue.

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