Keep it simple
A delicious treat packed with hidden veg
Preheat your oven to 180°C. Begin by preparing your parsnips. Peel, and trim the ends before coarsely grating. Then zest the oranges.
Grease and line the base of 2 20.5cm sandwich tins with baking paper.
In a large bowl, mix together the flour, baking powder, cinnamon, nutmeg and mixed spice. Add the caster sugar and chopped walnuts, combine and set aside.
Put the eggs and sunflower oil in a separate bowl and beat together. Mix into the dry ingredients along with the parsnips and orange zest from 2 of the oranges. Mix until a thick batter has formed.
Spoon the mixture into the tins and bake for 25-30 minutes. The cake should be golden and a skewer should come out clean.
Leave the cake to cool in the tins for 10 minutes and then remove to allow to cool fully.
To make the icing, mix together the cream cheese, icing sugar, butter and orange zest - be careful not to over mix. Leave to chill in a fridge.
Once the cake is cooled, sandwich the cakes together using the icing. Top with walnuts and orange zest. Enjoy!
Recipe from Nadiya Hussain