I've been wanting to bake this cake since November last year and finally got round to it. At that time, I was looking for a gluten free recipe and somehow this came up in my google search but it is definitely not gluten free although it can be adapted to be gluten free. Anyway, it has been in my bookmarked recipes for months and I'm so pleased I finally got a chance to try it out as it was absolutely stunning. Everyone loved the cake and kept asking for the recipe. I omitted the pecan nuts as someone in the office is allergic to them but I would definitely recommend them as it will complement the flavours of the cake well and give some added crunch and texture. The cake is quite sweet from the parsnips, apple and maple syrup but not overly so and it paired well with the mascarpone cheese filling. I'm not sure that everyone would have guessed it had parsnips in them if I didn't tell them.
I'm entering this to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes.
I'm also sending it to Made with Love Mondays hosted by Javelin Warrior.
Finally to Tea Time Treats guest hosted by Jane from The HedgeCombers and run by Karen from Lavender and Lovage. The theme this month is eggs, eggs, eggs! This would be the perfect tea time treat and of course contains eggs!
cook butter, sugar and maple syrup 
add flour 
add grated parsnips, apple and orange zest
Recipe from BBC Good Food
The only change I made was to omit the nuts.
