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Frenchay Community News

Parsnip and Maple Syrup Cake

1/3/2016

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Native to the banks of the Rhine in its wild form, parsnip has the highest food value of any vegetable save that of the potato.
Ingredients

175g butter
250g self-raising flour
1 medium eating apple, peeled, cored, and grated
250g demerara sugar       
2 teaspoons baking powder              
50 pecans, roughly chopped
100mls maple syrup          
2 teaspoons mixed spice                 
Zest and juice of one small orange
3 large eggs                    
250g parsnips, peeled and grated
Icing sugar to serve

for the filling:
250g Mascarpone
3-4 tablespoon Maple syrup
Method
  1. Heat  oven to 180C/160C fan, gas mark 4.
  2. Line two 20 cm sandwich tins.
  3. Melt butter and maple syrup in a pan over gentle heat, then cool slightly.
  4. Whisk the eggs in, then stir in rest of the ingredients.
  5. Divide between the tins and bake for 20-25 minutes until tops spring back when slightly touched.
  6. Cool the cakes slightly in the tins before turning out to cool completely.
  7. Just before serving mix together the mascarpone and maple syrup.
  8. Spread over one cake and sandwich with the other.
  9. Dust with icing sugar.
Cultivated since the time of Ancient Greeks and much loved by the Romans, parsnip also makes one of the best country wines. Perhaps someone has a recipe?


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