PARSNIP & MAPLE SYRUP CAKE

PARSNIP & MAPLE SYRUP CAKE image

Yield 8 servings

Number Of Ingredients 15

175g extra light margarine (plus extra for greasing)
250g cooking sweetener
100ml maple syrup
3 large eggs
250g self-raising flour
2 tsp baking powder
2 tsp mixed spice
250g parsnips (peeled and grated)
1 medium eating apple (peeled, cored and grated)
50g pecans (roughly chopped)
zest and juice 1 small orange
icing sugar (to serve)
FOR THE FILLING
250g tub light creamy cheese
3-4 tbsp maple syrup

Steps:

1. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt margarine, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly. 2. Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the cream cheese and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.