125g pear, peeled and cored
125g parsnip, peeled and cored
20g fresh ginger, peeled and grated
1 lemon, zest (5g) and juice (20ml)
3 eggs (180g)
100ml rapeseed oil
150g buckwheat flour
½ tsp ground ginger
½ tsp ground cinnamon
1 tsp baking powder
150g ground almonds
For the garnish:
200g parsnips, peeled and sliced lengthways (0.5cm thick strips)
1 pear (75g), peeled, cored and cut into 12 wedges
Heat the oven to 180°C and line a 12 x 36cm shallow flan with greaseproof paper.
Place the parsnips and pear from the garnish on a roasting tray.
Drizzle with 50g of honey and roast for 12 minutes. Remove once cooked and chill.
Place the raisins in a bowl and pour over boiling water, cover with cling film and leave for 5-10 minutes, then drain.
Grate both the pear and parsnip, use a clean tea towel to squeeze out any excess moisture.
In a bowl, add the pear, parsnip, raisins, ginger, lemon juice and zest and mix well.
In another bowl, whisk together the eggs and honey using an electric whisk. Once light and airy, beat in the oil.
Sieve in the flour, ground ginger, cinnamon, baking powder and ground almonds and fold in gently to combine.
Add the pear and parsnip mix and combine. Pour into the loaf tin.
Place the roasted parsnips and pear garnish neatly over the top – place the parsnips lengthways and the pear wedges down the middle.
Bake in the oven for 25 minutes, until a skewer comes out clean.
Once cooked, remove from the oven and allow to cool.
Glaze with the remaining 50g of honey and gently remove from the flan tin.