Parsnip and lemon cake

Method

• Step 1

  Place the butter, sugar and honey into a pan over low heat until melted and the sugar is fully dissolved, then leave to cool. Once cooled, place in a mixing bowl with the eggs and whisk until light and fluffy.

• Step 2

  Gently fold in the self-raising flour, mixed spice and baking powder. Then fold in the grated parsnip, apple and sunflower seeds.

• Step 3

  Line a loaf tin with baking paper and pour the batter into it. Place into the oven at 170°C. Cook for 35 minutes. To test if it is cooked all the way through, place a skewer into the cake and remove; if it is clean when removed, then the cake is cooked.

• Step 4

  When cooked, remove the loaf tin from the oven and place it on a baking rack to cool. After 10 minutes, turn the cake out of the tin onto the cooling rack and leave to cool completely.

• Step 5

  For the buttercream topping, place the softened butter and icing sugar into a bowl and beat for 1 minute. Fold in the cream cheese and mix until smooth, then add the lemon zest and mix through.

• Step 6

  Cover the top of the cake with the icing. Slice into portions and serve.