This week is National Baking Week and in true Joules style we could not resist rolling up our sleeves and getting busy in the kitchen. Now in its third year the nation is once again ‘rising’ to the occasion by baking and sharing for this year’s campaign. Each day this week we are bringing in baked treats (with the theme of vegetables) for everyone in the office to share, whilst donating to Children in Need for each slice. Today at 11 o’clock we have indulged in Julie’s Parsnip, Maple Syrup & Pecan Cake and Karolina’s Pumpkin Cheesecake.
For further information and delicious recipes visit www.nationalbakingweek.co.uk
When I told my good friend Kay that we needed vegetable cake recipes, she went through all her old foody magazines (she keeps them right back to 2004!) and came up with this. It’s really easy to make and tastes amazing. I would add more pecans than the recipe says if I were to do it again. My children were desperate to try the cake as we made it (and the uncooked mixture was, according to the children as they scraped the bowl clean, as good as any other cake we’ve made) – so as I needed to bring the un-cut cake into the office, we actually saved a bit of the mixture to make some mini muffins – they require a little less cooking but were equally as good as the finished larger cake.
250g demerara sugar
100ml maple syrup
3 large eggs
250g self raising flour
2 tsp baking powder
2 tsp mixed spice
250g parsnips – peeled & grated
1 medium eating apple – peeled, cored & grated
50g pecans, roughly chopped – plus more to decorate
Zest and juice of 1 small orange
Icing sugar to serve
For the filling
250g tub mascarpone
3-4 tbsp maple syrup
Heat oven to 180c/160c fan/gas 4.
Grease 2 x 20cm sandwich tins and line the bases with parchment.
Melt butter, 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.
Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. For the filling mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar and decorate with pecans.
1 ready-rolled short crust pastry
500g cleaned pumpkin
4 tbsp of sugar
250g curd cheese
1 tbsp corn flour
1 tbsp of vanilla sugar
Preheat oven to 200 degrees and bake the pumpkin in the oven until tender. Let it cool slightly and then peel the skin.
Whisk together eggs and sugar in a bowl. Add vanilla sugar, corn flour, mascarpone, quark, and the pumpkin flesh. Blend until smooth. Taste the mixture to make sure, if it’s sweet enough for your liking.
Put pastry into a greased tin, and cover the edges with foil. Bake in the oven at 200 degrees until golden. Remove the foil and pour in the mixture. Reduce the heat to 190 degrees and bake the cake for 40 minutes, until it is golden orange. You can also add almond flakes, cinnamon and nutmeg.