Step 1

Preheat the oven to 180°C (fan) / 350°F / Gas Mark Grease two 23cm (9 inch) cake tins and line with baking parchment / greaseproof paper.

Step 2

In a large bowl combine the self-raising flour, ground almonds, light brown sugar, baking powder, ground cinnamon and salt.

Step 3

Peel and trim the parsnips and grate them. Chop the hazelnuts.

Step 4

Add the soya milk and rapeseed oil into the bowl with the dry ingredients and mix until smooth.

Step 5

Stir through the parsnip, hazelnuts and sultanas.

Step 6

Divide the mixture between the two tins and bake for 30-35 minutes until a knife or skewer comes out clean.

Step 7

Leave to cool in the tin for 5 minutes, then turn out onto a cooling rack, peel off the paper and leave until fully cool.

Step 8

TOP TIP: If you have time, the cake will be even better if you now put it in an airtight container or tin overnight.  The crust will become soft and the cake will become more moist.

Step 9

Mix the icing sugar, margarine and cream cheese in a food mixer (or large bowl with a hand whisk), and beat together until completely smooth.

Step 10

Add the soya milk one tablespoon at a time until the icing is light and fluffy.

Step 11

Sandwich the two cakes together with a layer of icing in the middle (use about one third of the icing for this), and spread the remaining icing over the top of the cake.

Step 12

Sprinkle with roughly chopped hazelnuts if you wish.