Spiced beetroot traybake with cream cheese frosting and pecans

1. Preheat the oven to 180˚C, gas mark 4. Grease and line a 24cm x 35cm baking tray with baking parchment. Spread the nuts out on another baking tray and bake for about 10 minutes, until lightly toasted. Cool, then chop quite finely.

2. Chop the crystallised ginger and put in a large bowl. Add the eggs, oil, sugar, beetroot, 1½ tsp vanilla extract, orange zest, spices and 50g toasted pecans, then whisk together. Stir in the flour, baking powder and bicarbonate of soda. Pour into the tin and bake for 40 minutes, until risen, golden and springy to the touch. Cool in the tin for 10 minutes, then turn out and cool completely on a wire rack.

3. Put the softened butter in a mixing bowl and beat with a wooden spoon. Add the icing sugar and remaining 1½ tsp vanilla, then gradually beat that in too. Gently fold in the soft cheese and lemon juice until just blended. Cover and chill for at least 4 hours or up to 48 hours. Spread the frosting thickly over the cooled cake and shower with the remaining toasted pecans.