Parsnip and Praline Cake

1h 45 min 16 servings

For the caramel:

70g caster sugar

35g golden syrup

25g maple syrup

25g Lurpak® Unsalted Butter

75ml double cream

Pinch of salt

For the cake:

375g self raising flour

1 1/2 tsp baking powder

1 1/2 tsp bicarbonate of soda

1 tsp salt

375g light muscovado sugar

100g pecans, chopped

5 medium eggs, beaten

200g finely grated parsnips

2 tsps vanilla extract

200g Lurpak® Unsalted Butter, melted and slightly cooled

For the icing:

200ml maple syrup

500g icing sugar, sifted

300g Lurpak® Unsalted Butter, melted

For the pecan brittle:

50g pecans

10g sesame seeds

75g caster sugar

Parsnip and Praline Cake


For the caramel, put the sugar in a non-stick saucepan and slowly heat  without stirring, until it has melted and turned an amber colour. Add the syrups and Lurpak® Unsalted Butter and stir until the butter has melted. Remove from the heat and stir in the cream and salt and cool for at least an hour until thickened.

Meanwhile, preheat the oven to 180˚C / 160˚C fan / gas mark 4 and grease and base line 3 x 20cm Victoria sponge cake tins.

Sift the flour into a bowl, stir through the baking powder, bicarbonate of soda, salt and sugar. Stir through the pecans coat in the flour mixture.

In another bowl mix together the eggs, parsnips, vanilla extract and melted Lurpak® Unsalted Butter. Pour the egg mixture onto the flour mixture and fold in well but don’t over mix. 

Divide equally between the three tins and bake in the preheated oven for 25 minutes until springy to the touch and coming away from the sides. 

Leave in the tins for a few minutes before turning out onto a cooling rack and cool.

Meanwhile, make the icing, beat together the maple syrup, icing sugar and melted Lurpak® Unsalted Butter using a hand held whisk. Put aside for the icing to become spreadable, about 30 minutes.

For the pecan brittle, oil some baking paper on a baking sheet. Place the pecans and sesame seeds on the paper. Slowly heat the sugar, without stirring, in a small frying pan, until melted and turns a golden brown. Pour over the nuts and seeds, then set aside until hardened, and roughly chop. 

To assemble the cake, place one sponge on a cake stand, spread over a thin layer of icing, top with another sponge and repeat finishing with the final sponge. When ready, use a palette knife and spread a thin layer of icing all over the cake, using about half the icing. Place the cake in the fridge for 20 minutes and then re ice it all over to finish off. 

Spread the caramel over the top of the cake and let it drip down the sides and finish sprinkled with the pecan brittle. 

Tip: Weigh the cake mixture and divide equally into three weighed portions for even sized cakes.