Parsnip and orange spiced cake

INGREDIENTS For the sponge:

230g self-raising flour 1tsp baking powder 1tsp ground cinnamon ½tsp ground nutmeg 2tsp ground mixed spice 200g caster sugar 100g walnuts, chopped, plus extra for topping 3 medium eggs 150ml sunflower oil 500g parsnips, peeled, ends trimmed and coarsely grated Zest of 2 oranges, plus extra for decoration

For the frosting:

50g unsalted butter, softened 200g full-fat cream cheese 150g icing sugar Zest of 1 orange

METHOD

1. To make the cake: Preheat oven to 180°C/fan 160°C. Grease and line the base of two 20.5cm sandwich tins with baking paper.

2. In a large bowl sift together the flour, baking powder, cinnamon, nutmeg and mixed spice. Add the caster sugar and chopped walnuts, mix with a wooden spoon, and set aside.

3. Put the eggs and sunflower oil in a different bowl, and beat for a few minutes. Now mix all the dry ingredients into the egg and oil mixture, along with the grated parsnips and orange zest. Mix until you have a thick batter (about two minutes).

4. Divide the mixture between the two cake tins, and level it off using a spatula. Bake for 25-30 minutes. The cakes should be golden, and a skewer inserted into the centre should come out clean.

5. Leave in the tins for 10 minutes, then turn out on to a wire rack and peel off baking paper. Cool completely.

6. To make the frosting: In a bowl, beat the butter with a wooden spoon then add the cream cheese and icing sugar. Beat until it all comes together, but don’t overdo it, or the frosting will become runny.

7. Leave the frosting in the fridge until you need it.

8. Take your cooled cakes and sandwich them together using the frosting. Top the cake with lashings of frosting and sprinkle with walnuts, and some extra orange zest.