Photo: David Holifield
Catherine Berwick's Parsnip & maple syrup cake
14 ingredients
20 min + 45 min
Serves 8
openrecipes
The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake
Estimated Nutrition (whole recipe, rough)
1088
Calories
24g
Protein
34g
Fat
176g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Parsnip | 1/2 cup (78g) | 55 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes