Parsnip Pear Spice Cake Vegan Food

CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE

Steps:

• 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.
• 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.

PARSNIP SPICE CAKE

Steps:

• Preheat the oven to 350˚F. Grease a 9-inch round cake pan or two 12-cup muffin tins (or line the muffin tins with cupcake papers).
• In a medium bowl, whisk together the eggs, oil, sugar, baking soda, salt, ginger, and cloves. Add the parsnips, cherries or cranberries, and walnuts and whisk thoroughly. Stir in the flour and mix until fully combined. Pour the batter into the cake pan or fill the muffin tins three-quarters full. Bake until a toothpick inserted into the center comes out clean, 20 minutes for cupcakes or 40 minutes for a cake. Let cool for 5 minutes in the pan before inverting onto a cooling rack to cool completely.
• Frost with the cream cheese frosting and garnish with additional cherries.
• Cream Cheese Frosting
• Beat the butter in a small bowl and add the cream cheese. Mix until thoroughly blended, scraping the sides of the bowl while stirring. Stir in the vanilla and lemon juice. Add the powdered sugar, 1/4 cup at a time. Taste after each addition for sweetness. Add more powdered sugar until the desired level of sweetness is reached.
• Make Ahead
• The cake or cupcakes can be stored, covered, for up 3 days at room temperature or 5 days in the refrigerator.

PARSNIP AND PEAR CAKE

Steps:

• Preheat oven to 350 degrees. In a separate bowl beat together the top 8 ingredients. Then cut and add in the grated parsnips, cut pear, and raisins. Put into a 22 cm loose bottomed round cake tin, lined bottom and sides above the tin sides, or a well greased bundt pan.
• Cook until done (tooth pick comes out clean) approximately 1 hour.
• optional add in: 1/2 cup walnuts Optional: cream cheese icing.