Parsnip, Pear and Pistachio cake
250g self-raising flour
For the filling and frosting
Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm tins and line the bases with baking parchment.
Gently melt butter, sugar and honey in a pan then slightly cool.
Mix the flax with the orange juice and zest then add to the mixture, then stir in the flour, baking powder, salt and cinnamon, followed by the grated parsnip, pear, chopped nuts
Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
Cool the cakes slightly in the tins before turning out onto wire racks to cool completely..
Cream cheese frosting
Beat the butter until light then mix in yoghurt sugar add vanilla until smooth and light and creamy.
Spread between layers sandwich together then spread mixture over the cake.