Recipes › Parsnip Cake

Parsnip Cake

Preparation Time
15 minutes

Cooking Time
25 - 30 minutes

Serves 8

By Innovative




125g PURE White Teff Flour
125g PURE GF Bakery Blend (Ex Blended Flour)
250g demerara sugar
176g butter/hard margarine
250g parsnips, peeled and grated
1 medium apple, grated (any variety)
1 orange juice and zest
100ml maple syrup
8g/2tsp PURE Baking Powder
2 tsp cinnamon
2 tsp mixed spice
4g/1tsp PURE Xanthan Gum
3 eggs, large
50g walnuts, chopped (optional)


250g mascarpone
3-4 tbs maple syrup

Preparation Method

  1. Pre-heat the oven to 175°C/350°F (160°C if fan- assisted) then grease and line two 20cm round tins.
  2. Melt the butter, sugar and syrup together in a pan over a gentle heat. Once fully melted allow to cool slightly.
  3. In a separate bowl mix together the flours, baking powder, Xanthan and spices. A fine whisk is ideal to make sure they are properly blended, otherwise use a metal spoon.
  4. Whisk the eggs into the melted mixture and then stir in all of the remaining ingredients, including the flour mix.
  5. Divide the mixture evenly between the two tins and place in the oven.
  6. Once cooked the tops of the sponges should spring back when lightly touched. Remove from the oven and allow to cool in the tins.
  7. Turn the cakes onto a wire rack to cool completely.
  8. To serve, blend the mascarpone and syrup and use this to sandwich the cakes together. Dust the top with icing sugar.