Parsnip Cake with Maple Syrup & Lemon

Jan 27, 2022 | 3 comments

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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

parsnip cake ingredients

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.

parsnip cake - raw mixture in a blue silicone baking tin

Parsnip cake – raw mixture in a blue silicone baking ‘tin’, ready to be spread out and baked

What is this parsnip & maple syrup cake like?

parsnip cake - on a plate

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

Carrot Cake – Cheap Family Recipes

carrot cake

 

An Easy Fruit Loaf

 

Arguably the best chocolate brownies – Ever!

 

 

Mincemeat and Bramley Roulade
parsnip cake in close up

Parsnip Cake with Maple Syrup & Lemon

5 from 1 vote
This is just like carrot cake but instead of carrots, orange and sugar, I used parsnips, lemon and maple syrup. Totally works!
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Prep Time: 15 mins
Cook Time: 43 mins
Total Time: 58 mins
Course:
Picnic
,
Pudding
,
School Lunches
,
Snack
Cuisine:
English
Vegetarian
freeze by Hare Krishna from the Noun Project
Freezes Well
Servings: 16 slices
Calories: 143kcal

Ingredients

  • 4 eggs
  • 1 lemon
  • 160 g parsnips grated
  • 100 g raisins
  • 100 g butter
  • 175 g flour self raising
  • 100 g maple syrup

Instructions

  • 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. Click to start a 45 minute timer
  • Cut into 16 squares.

Notes

Keep the lemon carcass to use in making lemon peel jam

Nutrition

Nutrition Facts
Parsnip Cake with Maple Syrup & Lemon
Amount per Serving
Calories
143
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
54
mg
18
%
Sodium
 
64
mg
3
%
Potassium
 
132
mg
4
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%
Vitamin A
 
216
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !

3 Comments

3 Comments

  1. Aditi Bhardwaj

    Easy and Affrodable recipe ha ha .. Nice recipe. cake have been always my fav.

  2. Thrifty Lesley

    Oooh yes, that would have added a nice scent

  3. Matthew Mault

    This was delicious. I had some Earl Grey tea as part of a Christmas hamper gift so soaked my raisins in some of that once to give them a gentle citrusy flavour.

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