Perfect for a cold-weather day, this warming spiced parsnip cake is gluten-free and packed full of root veg, making it a treat that everyone can enjoy.
Preheat the oven to 180C/160C fan/gas 4. Line the base of a medium springform tin with parchment paper and lightly grease the sides with some extra oil.
Peel and grate the root veggies (you can keep the peel on if you use organic for extra fibre) and zest the orange. If using carrots make sure to squeeze out the excess water using your hands or a tea towel.
Sift together the flour, oats and arrowroot or starch with the baking powder and spices.
Beat the eggs in a large bowl until frothy then add the oil and maple syrup and beat for another minute. Stir in the parsnip (or other roots) and orange zest into the wet mix and then fold in the flours.
Pour the mixture into the prepared springform tin and bake on the middle shelf of the oven for about 40 minutes, or until golden and an inserted skewer comes out clean. Leave to cool before removing the cake from the springform tin.
Make the icing by simply lightly mixing up the cream cheese with maple syrup and orange juice. Add the juice gradually as if it’s a particularly big or juicy orange you will get a very runny mix! Spread the icing over the cake when it has cooled completely. Garnish with the roasted nuts and orange zest.
If you are making it ahead; store the cake in the fridge and add icing and topping just before serving. This cake will last for 3-4 days if stored in the fridge, but we’ll be amazed if it’s not eaten before then!
*You can replace the buckwheat flour, oats and arrowroot with 200g spelt or plain flour if you are not gluten-free.