Spiced swede cake

Preheat the oven to 180°C, gas mark 4. Grease a 900g loaf tin, then use two strips of baking parchment to line the sides (one strip lengthways, the other widthways), leaving an overhang. In a large mixing bowl, use an electric hand mixer to whisk the sugar and eggs until light and foamy. Add the oil, spices, orange zest and salt, then whisk until smooth.

Sift in the flour, baking powder and bicarbonate of soda; whisk until combined. Using a spatula, fold in the sultanas and walnuts, then the grated swede. Tip into the prepared tin, level the top and bake for 1 hour-1 hour 15 minutes until the top is well risen and a skewer inserted into the centre comes out clean. It may smell a bit ‘swedey’ as it cooks, but this will disappear as it cools.

Cool in the tin on a rack for 10 minutes, then use the parchment to lift the cake from the tin and sit it directly on the rack to cool completely. For the icing, in a mixing bowl, use an electric hand mixer to beat together the butter, soft cheese and sugar until smooth. Spread on top of the cooled cake and scatter with the zest.