Tip the hazelnuts into a dry frying pan and toast over a medium-low heat until golden brown. Put a small handful of the toasted nuts in a dish and set aside. Leave the rest to cool. Meanwhile, melt 200g butter in a pan over a medium heat and swirl the pan occasionally, until the butter turns nut brown (watch closely so it doesn’t burn). Remove from the heat and leave to cool slightly. Meanwhile lightly butter a 900g loaf tin and line with baking parchment, leaving some overhanging. Heat the oven to 180C/160C fan/gas 4.

Tip the remaining cooled nuts into a food processor and blitz until roughly ground, but not fine. Add the brown butter, 150g of the soft cheese, brown sugar, eggs, flour, baking powder, lemon zest, a dash of vanilla and a pinch of salt, and blitz again until smooth and creamy.

Tip the grated parsnips and cake batter into a large bowl, and fold together using a spatula. Scrape the mixture into the tin and level the surface. Bake in the centre of the oven for 50 mins until risen, golden and a skewer inserted into the middle comes out clean. If any wet batter remains, return to the oven for 5 mins, then check again. Leave to cool in the tin for 10 mins, then transfer the cake to a wire rack to cool completely.

To make the icing, beat the remaing 50g butter and icing sugar together using an electric whisk (or in a stand mixer) until smooth. Add the remaining 50g soft cheese and a little vanilla, and beat again until well combined. Spread the icing over the cooled cake. Roughly chop the reserved hazelnuts and scatter these over the top, then drizzle with maple syrup, if you like. Will keep in a cake tin or airtight container in a cool place for up to three days.