Parsnip, Pecan & Maple Olive Oil Cake

This sticky, spiced parsnip cake is the cosy weekend bake you didn’t know you needed. It’s a little bit carrot cake, a little sticky toffee pudding—and absolutely packed with flavour. Made in one bowl and topped with a warm maple pecan butter glaze, it’s a dreamy dessert to serve with crème fraîche or a cup of tea. Bonus: no one will even guess there’s parsnip in it.

Serves 6 | Gluten-free option

Ingredients

For the cake:

• 100ml olive oil

• 70g brown or caster sugar

• 70g maple syrup

• 3 medium free-range eggs

• 130g ground almonds

• 1 tbsp spelt, plain, or GF flour

• ½ tsp baking powder

• ½ tsp bicarbonate of soda

• 1 tsp ground cinnamon

• A few gratings of nutmeg

• 110g grated parsnip (use the large side of the grater)

• 50g pecans, roughly chopped

• Pinch of sea salt

For the sticky topping:

• 90g unsalted butter

• 40g maple syrup

• 50g pecans, lightly toasted

• ½ tsp vanilla extract

• Pinch of salt

Method

1. Preheat & prep:
Set oven to 170°C (fan). Line a 9-inch baking tray with baking paper.

2. Make the cake batter:
In a mixing bowl, whisk together the olive oil, sugar, maple syrup, and eggs until smooth. Stir in ground almonds, flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, grated parsnip, chopped pecans, and a pinch of salt. Mix until fully combined.

3. Bake:
Pour into your prepared tray and bake for 30–35 minutes, or until a skewer inserted comes out mostly clean. The centre should be just set and still a little sticky.

4. Prepare the topping:
While the cake bakes, toast the pecans either in a dry frying pan or in the oven for 5 minutes. Set them aside and clean the pan. Add butter to the pan and let it melt and brown slightly. Remove from heat and stir in maple syrup, toasted pecans, vanilla, and a pinch of salt.

5. Finish the cake:
As soon as the cake is out of the oven, pour over the sticky pecan topping. Let it soak in before serving.

Best served warm or at room temperature, with a spoonful of crème fraîche.