Spiced Parsnip & Orange Blossom Cake

1/2 teaspoon  ground coriander seeds
1/2 teaspoon ground star anise
1/4 cup maple syrup
2 teaspoons orange blossom water
300 ml (10 fl oz) grapeseed oil
3 eggs
300 g (101/2 oz/2 cups) wholemeal flour
1 teaspoon baking powder
1 teapoon bicarbonate of soda (baking soda)
1/4 teaspoon sea salt flakes
330 g grated parsnips
1 teaspoon fresh ginger, finely grated
4 teaspoons coriander stalks, very finely chopped  

For the blossom cream:
500ml whipping cream
1/4 tsp orange blossom water

Preheat the oven to 175°C (345°F/Gas 4). Lightly grease a 22 cm (9 in) round cake tin.

Beat the maple syrup, blossom water, oil and eggs together in a large bowl until frothy and well combined. 

Mix the flour, baking powder, bicarbonate of soda and salt together in a separate bowl to combine. Fold the flour mixture into the egg mixture in two batches, then stir in the parsnip, ginger, freshly ground spices and coriander stalks and mix together well. 

Pour the batter into the prepared tin and bake for 30–40 minutes, or until a skewer inserted into the centre comes out clean. 

Remove from the oven and leave to cool slightly in the tin for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely.

While the cake is cooling, make the blossom cream by beating the cream and blossom water together until light and voluminous. 

Place the cooled cake on a serving plate or stand and spread with the cream.

Recipe adapted from Sticky Fingers, Green Thumb.