What's All This Aboot Parsnips In A Cake?!

What's All This Aboot Parsnips In A Cake?!

Parsnip Cake with Maple Syrup

Whilst we love maple syrup, we tend to use it sparingly on fresh fluffy pancakes or on bowl of creamy porridge, we were a little stumped when we ended up with three large cans of the stuff all the way from Canada. A quick search of the internet and Delicious Magazine came through with this recipe for Parsnip Cake with Maple Syrup from ‘Grow, Cook, Nourish’ by Darina Allen. Think carrot cake but with parsnips and you get the picture.

Good maple syrup isn’t sickly sweet so, as there is no refined sugar added to the cake, the sweetness is boosted with an apple and orange. We made a couple of tweaks to this recipe, painting our cooled sponges with additional syrup and using pecans in our decoration rather than the suggested parsnip crisps. Our cream cheese frosting went from firm to liquid in a flash but was rescued with a little cornflour as a stabiliser without compromising flavour.

The result? A resounding success and something that we’ll be baking again.

"Why, that's a-lemon-tree, my dear Watson."

"Why, that's a-lemon-tree, my dear Watson."

Grissini and bear it...

Grissini and bear it...