Today I am sharing a guest post from Piccolo Parsnip. Not far from me either. Over in Newark, Nottinghamshire. How yummy does this cake look? Made with parsnips pecan nuts and cream cheese I can't wait to try!!
- 250g self-raising flour
- 1 tsp baking powder
- 250g butter, softened
- 250g brown sugar
- 4 medium eggs
- 2 tsp mixed spice
- 300g Piccolo parsnips, washed, trimmed and grated
- 50g pecan nuts, chopped finely
- 1 tsp vanilla
- 1 tbsp maple syrup
- Rind of 1 orange and 1 tbsp the juice
- A little milk
Frosting:
- 250g mascarpone
- 250g cream cheese
- 1 tbsp maple syrup
- Rind of 1 orange and a little juice
- Pecan nut halves, to decorate
- Icing sugar, to decorate
Method:
- Grease 2 x 20cm sandwich tins and line the bases with parchment paper.
- Sieve the flour and baking powder together, cream the butter with the sugar until light and fluffy.
- Add the eggs one at a time, adding a tablespoon of the flour with each egg.
- Fold in the sieved flour, mixed spice, grated Piccolo parsnip, pecan nuts, vanilla, maple syrup, rind of the orange and 1 tablespoon of orange juice.
- If the mixture is still too stiff add a little milk, it should be a dropping consistency.
- Spoon the mixture into the cake tins and bake in the oven for 25-30 minutes until the top just springs back when lightly pressed.
- Cool the cake slightly in the tins before turning out onto wire racks.
- Place the mascarpone and cream cheese in a bowl and beat until soft, stir in the maple syrup, orange rind and a little juice to give a spreadable, but thick consistency.
- When the cake is cool spread half of the frosting over one half of the cake and sandwich the two halves together.
- Then spread the rest of the frosting on top of the cake and decorate with pecan nut halves.
- Dust with icing sugar.
About this post -Recipe and photo credit by Piccolo Parsnip
