Summer sausage rolls
When the weather is warmer, bring some sunshine flavours into everyone’s favourite afternoon tea and picnic snack
Parsnip & maple syrup cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 175g butterplus extra for greasing
- 250g demerara sugar
- 100ml maple syrup
- 3 large eggs
- 250g self-raising flour
- 2 tsp baking powder
- 2 tsp mixed spice
- 250g parsnipspeeled and grated
- 1 medium eating applepeeled, cored and grated
- 50g pecansroughly chopped
- zest and juice 1 small orange
- icing sugarto serve
For the filling
- 250g tub mascarpone
- 3-4 tbsp maple syrup
Nutrition: per serving
- kcal697
- fat41g
- saturates22g
- carbs79g
- sugars52g
- fibre3g
- protein8g
- salt1.12glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, 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.
step 2
Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.
