Parsnip and Maple Syrup cake

Preheat oven to 180, 160degrees, Gas Mark 4. Grease 2x 20 cm sandwich tins and line the bottom with greased parchment paper.

Melt the Butter, Sugar and Maple Syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then add Flour, spice, baking powder, mix well

Add the Parsnips, Apple, Pecans, Orange Zest and Juice, mix well.

Divide equally between the tins and cook for about 25-30 minutes until the top springs back if pressed lightly.

Cool for a few minutes in the tins before turning out onto a wire rack to cool completely.

Just before serving, mix the mascarpone and Maple Syrup and spread this on one cake, then sandwich with the other. Dust Icing Sugar over the top, enjoy!!