PARSNIP, DATE AND BRAZIL NUT CAKE

Makes 16 pieces Preparation 35 minutes Cooking 35 minutes A piece of cake is better as an occasional indulgence rather than an everyday treat, especially as cutting back completely on fat and sugar can often result in an inferior taste. But this one needs only slightly less sugar due to the natural sweetness of the dates and parsnips – the result is delightful rather than worthy.

175g dates, pitted zest and juice 1 lemon 150ml sunflower oil 100g dark brown muscovado sugar 1 medium egg 150g self-raising flour 1 tsp baking powder 1 tsp ground cinnamon, plus extra for dusting 140g grated parsnips (prepared weight) 100g Brazil nuts, toasted and chopped FOR THE ICING 125g softened butter 150g golden icing sugar, sifted 1 tsp vanilla extract 150g curd cheese at room temperature

1 Put the dates in a pan with 5 tbsp water, the zest and juice. Bring to the boil, then simmer for 4-5 minutes. Blitz in a food processor to a purée. Set aside to cool. 2 Heat the oven to 170°C (150°C fan oven) gas mark 3. Grease and line a 23cm square baking tin. 3 Whisk the oil, sugar, egg and date purée until thick and doubled in volume. Fold in the flour, baking powder and spice, followed by the parsnip and nuts. 4 Turn into the prepared tin and bake for 25-30 minutes – a skewer inserted should come out clean. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool. 5 For the icing, beat together the butter and icing sugar. Add the vanilla. Beat in the cheese, a spoonful at a time, until light and fluffy. 6 Swirl on top of the cake and dust with cinnamon. Serve at room temperature – it can be kept in the fridge for up to five days.