Recipe from the Open University.
For the cake:
200g light soft brown sugar
100g golden syrup
250g gluten free self raising flour
2 tsp gluten free baking powder
2 tsp mixed spice
125g eating apples
50g pecan nuts (or walnuts)
1 orange, zest and juice
For the Maple mascarpone frosting
250g mascarpone cheese
2 tbsp maple syrup
3-4 tbsp milk
Heat the oven to 180ºC/gas mark 4.
Grease and line two 20cm sandwich tins.
Melt the butter, sugar and golden syrup together in a large pan over low heat, stirring occasionally until the sugar has dissolved. Set aside to cool for 10 minutes.
Place the mascarpone in a bowl and leave for 15 minutes to warm to room temperature. Add the maple syrup and beat together until well incorporated. Add enough milk so that you achieve a thick, yet spreadable consistency. Place one cake layer on a serving plate and place spoonfuls of the frosting over the surface. Use a knife to spread the frosting out into an even layer, right to the edges of the cake. Top with the second cake layer and dust the top lightly with icing sugar.
Serve in generous slices. Even better the next day...
Meanwhile, peel the parsnips and coarsely grate them along with the apple (you can leave the skin on but remove the core). Roughly chop the pecans and finely grate the zest from the orange. Using a large spatula, whisk the eggs into the melted sugar mixture, then stir in the flour, baking powder and mixed spice. Add the parsnip, apple, pecans and orange zest. Squeeze in the juice from the zested orange and mix well. Divide the batter between the tins (they will be quite full) and bake for 25-30 minutes until golden brown and the tops spring back when pressed lightly. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.