Parsnip Maple Syrup Cake Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
• Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
• Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown.
• To serve place on a clean serving dish.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees. Butter the bottom of a 9-inch round cake pan, line it with a piece of parchment cut to fit, then butter and flour the paper and the sides of the pan. To make the cake, combine the dry ingredients in a bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the maple syrup, butter and eggs on medium speed until well combined, scraping the sides of the bowl as needed. Add the dry mixture, 1 cup at a time, until just combined. Stir in the ginger and the parsnips. Pour the batter into the prepared pan. Arrange the pecans in a decorative pattern on top of the cake. Bake for 40 minutes or until the cake is golden brown and a skewer inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 20 minutes. While the cake is baking, make the frosting: Pour the maple syrup into a medium saucepan. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Set the maple syrup over medium heat and, using a candy thermometer, monitor its temperature. When it reaches 230 degrees, start to whip the eggs on high speed. After about 4 minutes, add the sugar to the egg whites. Once the maple syrup reaches 252 degrees, pour it into the whites in a slow, steady stream as close to the side of the bowl as possible to avoid spattering. Continue mixing on medium speed until the bottom of the mixing bowl is cool to the touch, about 15 minutes. Loosen the sides of the cake with a knife and remove it from the pan. Let it cool completely on a rack. Serve the cake dolloped with the maple meringue.

Steps:

• Halve the parsnips down their length (as they are not too big, the cores shouldn't be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
• Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.