It’s good to treat yourself occasionally as part of a balanced diet. This fabulous cake includes parsnips, which are an excellent source of fibre, vitamin C, K and folate.
Heat the oven to 180 C. Grease and line 2 x 20 cm sandwich tins.
Melt butter, sugar and maple syrup in a pan, then leave to cool slightly.
Whilst the mixture is cooling, peel and grate the parsnips, peel and chop the apple and chop the cashew nuts.
Whisk the eggs into the melted butter.
Stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, cashew nuts, orange zest and juice.
Pour the mixture into the tins and bake for approximately 25-30 mins until a cake skewer comes out clean.
Allow the cakes to cool in the tins for a few minutes before turning out onto wire racks.
Before serving, mix together the mascarpone and agarve maple syrup.
Spread the marscapone over one cake and sandwich with the other then dust with icing sugar.