Parsnip Cake Recipe With Maple Buttercream

PARSNIP & MAPLE SYRUP CAKE

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

PARSNIP CAKE RECIPE WITH MAPLE BUTTERCREAM

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.

CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE

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.

MAPLE PARSNIP CAKE

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.

PARSNIP SHEET CAKE WITH CREAM CHEESE FROSTING AND GINGER

Steps:

• Prepare the cake: Heat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, butter the parchment, then flour the pan, tapping out excess.
• Place the walnuts on a small baking sheet and toast until fragrant and turning golden brown, 6 to 8 minutes. Let cool, then coarsely chop.
• In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs and vanilla. In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients until thoroughly combined. Stir in the parsnips, raisins and walnuts.
• Spread the batter in the prepared pan and bake until the top springs back when touched, the cake is turning brown around the edges, and a toothpick comes out dry, 35 to 40 minutes. Cool in the pan for 15 minutes, then invert onto a cooling rack, peel off parchment, and let cool completely. When cooled, invert onto a serving platter.
• Prepare the frosting: Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl, if using a hand mixer). Cream the cream cheese until smooth, then add the butter, confectioners' sugar, maple syrup and vanilla. Beat until well combined and fluffy. Spread over the top of the cooled cake almost to the edges. Top with the candied ginger. The cake keeps well for several days at room temperature.