Parsnip and maple syrup cake with parsnip crisps
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Ingredients
175g (6oz) butter, plus extra for greasing
110g (4oz) Demerara sugar
100ml (3 1/2fl oz) maple syrup or honey
3 large organic eggs
250g (9oz) self-raising flour
2 teaspoons baking powder
2 teaspoons mixed spice
175g (6oz) parsnips, peeled and grated
1 medium eating apple, peeled, cored and grated
50g (2oz) pecans or hazelnuts, roughly chopped
zest of 1 small orange
1 tablespoon orange juice
For the garnish:
parsnip crisps (strips of parnsip deep-fried until golden)
icing sugar, to serve
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For the filling:
300g (10oz) cream cheese
2 tablespoons maple syrup
2 x 20cm (8 inch) deep sandwich tins buttered and lined with parchment paper
Method
Preheat the oven to 180°C/350°F/Gas Mark 4.
Melt the butter, sugar and maple syrup in a pan over a gentle heat, then cool slightly. Whisk the eggs into the mixture, then stir into the flour, baking powder and mixed spice. Next add the grated parsnip, apple, chopped pecans, orange zest and freshly squeezed juice. Divide between the two tins or pour into the loaf tin and bake in the preheated oven for 35-40 minutes or until just starting to shrink from the sides of the tin. Cool on a wire rack.
Just before serving, mix the cream cheese and maple syrup together. Spread over the base of one cake and top with the other. Alternatively, if making in a loaf tin, spread icing over the top of the cake to decorate.
Garnish with parsnip crisps. Dust with icing sugar just before serving.
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