Parsnip Cake with Maple Syrup & Lemon
I really like the carrot cake from Cheap Family Recipes. Like most carrot cakes, it doesn’t actually taste of carrots and I fell to wondering what other vegetables could be used in a similar way.
At Christmas, I got lots of the very cheap vegetables on promotion and thought I might be able to substitute some of the cheap parsnips for the carrots. Lemon would work better with parsnips than orange. And my husband had bought some maple syrup in 500ml containers. Parsnips are often roasted in maple syrup, so I decided to use some of that. It was a toss up between maple syrup and muscovado sugar.
How to make Parsnip Cake
Grate the parsnips. If they are in good condition there is no need to peel them first.
Now you just pile everything (flour, maple syrup, eggs, lemon zest & juice and butter) into a bowl and stir it very well until combined. Pour into a cake tin and bake. Very simple, no complicated whisking or creaming needed.
What is this parsnip & maple syrup cake like?
The finished cake was a delight. Light and delicious, and as predicted, you can’t taste the parsnip. The maple syrup flavour is mild, so next time, I think I’ll try using muscovado, which is a favourite of mine.
There is no need for any frosting, but if you wanted to top it with a bit of soft cheese – who am I to stop you!
What changes can I make to this parsnip cake recipe?
- I think another time, I will try baking it in 2 x 20cm tins and filling with soft cheese sweetened with maple syrup and topping with slices of candied lemon. When I have tried it, I’ll post a picture here.
- The maple syrup can be swapped out for ordinary sugar or muscovado, or any other sweetener. Just keep the proportions the same.
- As you can’t taste the vegetable for what it is, I’m going to try swede, celeriac, which is very mild anyway, and butternut squash too.
Other cakes you might like
This parsnip cake recipe uses the same proportions and method as the carrot cake at Cheap Family Recipes
- 4 eggs
- 1 lemon
- 160 g parsnips grated
- 100 g raisins
- 100 g butter
- 175 g flour self raising
- 100 g maple syrup
- Zest and juice the lemon.1 lemon
- Warm the juice in a saucepan and add the raisins to soak in it to plump up. Allow to cool.100 g raisins
- Warm oven to gas mark 4.
- Blitz all other ingredients together in food processor or mix together in large bowl with a wooden spoon.4 eggs, 160 g parsnips, 100 g butter, 175 g flour, 100 g maple syrup
- Pour into a 10" cake tin, papered or greased. Or use silicone ones if you have them.
- Bake for 45 mins or until dark golden brown and springy in the centre to your touch.
- Cut into 16 squares.