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
- Preheat the oven to 170℃. Grease and line either a 23cm square tin or a 20cm round tin.
- 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.
- 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.
- 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.
- 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.