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Allotment Associations & Horticultural Groups in Harrow, Middlesex

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The place to share your recipes using your allotment or garden produce.

Parsnip Cake
from Diana Dolman, HiL Rep., Headstone Allotments.

When you have tried our carrot cake and our courgette cake why not give this parsnip cake a go too!

May not be the answer to a parsnip glut, but you can find a curried parsnip recipe for that.

Please send your pictures
Please send your photo

250g of peeled and grated parsnips
175g of butter, plus extra for greasing
250g of demerara sugar
100ml of maple syrup
3 large eggs
250g of self-raising flour
2 teaspoons of baking powder
2 teaspoons of mixed spice
1 medium eating apple, peeled, cored and grated
50g of pecan nuts, roughly chopped

The zest and juice of a small orange

For the Filling:

250g marscapone
3-4 tablespoons of maple syrup


Grease and line two 20cm sandwich tins.

Melt butter, sugar and maple syrup in large pan over gentle heat and allow to cool slightly.

Whisk in the eggs, then stir in the rest of the ingredients.

Divide equally between the two sandwich tins.

Cooking Time:

Preheat the oven to 180°C (Mark 4)

Place the tins in the oven and bake for 25 - 30 mins, when the top springs back slightly when pressed.

Cool for a few minutes in the tins, then turn onto a rack to cool completely.

Just before serving, sandwich the two halves together with the mascarpone mixture.

Final Tip:

You can never have too much marscapone!

Published: 16th Feb 2012

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