Parsnip Cake with Mascarpone Maple Icing

by Sam Bilton on February 17, 2017 No comments

A lovely, moist alternative to the ubiquitous carrot cake with a creamy maple syrup icing.


  • 225g unsalted butter, softened
  • 225g soft light brown sugar
  • 3 large eggs
  • 200g plain flour
  • 1 tsp bicarbonate of soda
  • 1½ tsp baking powder
  • 1 tsp ground cardamom (or substitute cinnamon or mixed spice)
  • ½ tsp ground cinnamon
  • 125-150g roughly grated parsnip (a 200 – 300g parsnip when peeled and cored should yield this)
  • 100g Bramley apple, peeled, cored and grated (about ½ a medium size cooking apple)
  • 100g chopped walnuts or pecans


  • 250g mascarpone
  • 30g maple syrup
  • 25g light muscovado
  • zest & juice of 1 clementine or half and orange
  • capful of vanilla extract


  1. Preheat the oven to 170℃. Grease and line either a 23cm square tin or a 20cm round tin.
  2. Using an electric whisk or food mixer cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  3. Sieve the flour, bicarbonate of soda, baking powder and spices together in a bowl. With the mixer turned to low gradually beat in the flour a few tablespoons at a time.
  4. Fold in the grated parsnip, chopped apple and walnuts then pour into the prepared tin. Bake for 35-45 minutes in a 23cm square tin or 1-1¼ hours in a 20cm round tin. It should be well risen and golden brown when done (and a skewer should come out clean when inserted into the middle). Allow to cool before icing.
  5. To make the icing place all of the icing ingredients into a food processor then blitz until combined. Spread over the cooled cake and serve.
Sam BiltonParsnip Cake with Mascarpone Maple Icing

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