Adapted from BBC Good Food (Nov 2009)
Cooking time: 45 mins
175g butter, plus extra for greasing
250g demerara sugar
100ml maple syrup
3 large eggs
250g self-raising flour
2 teaspoons baking powder
2 teaspoons 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 mascarpone
3-4 tbsp maple syrup
- Preheat the oven to 180C (355 F). Grease 2 x 20cm sandwich tins or line with baking paper. Melt the butter, sugar and maple syrup in a pan over gentle heat, then cool slightly.
If your butter and syrup mixture has cooled a lot while you've been doing this just whack it back on the heat for a minute or two.
4. Once the flour is incorporated add the grated parsnip, apple, chopped pecans, orange zest and juice and mix. Divide the mixture between the sandwich tins and bake for 45 mins until the tops spring back when pressed lightly, or an inserted knife comes out clean.
5. Leave the cakes to cool in the tins for about 5 mins 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 as a finishing touch.