WINTERVEGGIES ARE IN THE SHOP AGAIN! Swede, celeriac and parsnips. Parsnips are often overlooked when it comes to baking but we have the following recipe to change your mind:
Parsnips Cakes with Walnuts, Icing and Maple Syrup
175 g butter + extra for greasing
250 g sugar
80 ml maple syrup
250 grated parsnips
1 medium sized apple, peeled & grated
3 large free range eggs
250 g all purpose flour
7 g baking powder
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/4 tsp tsp powdered ginger
1/8 tsp ground nutmeg
1/8 tsp allspice
60 g walnuts, roughly chopped & keep 12-16 whole walnuts apart to garnish the cakes
2 tbsp maple syrup
zest & juice of 1 orange
For the icing:
250 g mascarpone
4 tbsp maple syrup
Preheat the oven to 180ºc.
Grease a muffin pan for 12 muffins or a cake mold for 16 mini cakes generously with butter.
Melt the butter with the sugar and maple syrup in a pan on a low flame and let the mixture cool slightly.
Whisk eggs into the mixture, then stir in the flour, baking powder and spices.
Add the grated apple and parnisps, chopped walnuts, orange zest & juice, and stir until well combined.
Spoon the mixture into the cake molds or muffin pan and bake for 25-30 minutes or until done when tested with a skewer, it should come out clean.
Wait 5 minutes, then place the cakes on a wire rack and let them cool completely.
For the icing, place mascarpone in a bowl and stir in 3 tbsp maple syrup.
Spoon the mascarpone mixture on top of the cakes, garnish each cake with a walnut and finish with a few drops of the remaining maple syrup.
Recipes by Leonoor Ottink