Parsnip & Maple Syrup Cake

• 175g extra light margarine (plus extra for greasing)
• 250g cooking sweetener
• 100ml maple syrup
• 3 large eggs
• 250g self-raising flour
• 2 tsp baking powder
• 2 tsp mixed spice
• 250g parsnips (peeled and grated)
• 1 medium eating apple (peeled, cored and grated)
• 50g pecans (roughly chopped)
• zest and juice 1 small orange
• icing sugar (to serve)
• FOR THE FILLING
• 250g tub light creamy cheese
• 3-4 tbsp maple syrup

1. 1. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt margarine, 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.
2. 2. Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the cream cheese and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

margarine, cooking sweetener, maple syrup, eggs, flour, baking powder, mixed spice, parsnips, apple, pecans, orange, icing sugar, filling, cheese, maple syrup

Taken from www.epicurious.com/recipes/member/views/parsnip-maple-syrup-cake-50072592 (may not work)