Parsnip and maple syrup cake with parsnip crisps

175g (6oz) butter, plus extra for greasing

110g (4oz) Demerara sugar

100ml (3 1/2fl oz) maple syrup or honey

3 large organic eggs

250g (9oz) self-raising flour

2 teaspoons baking powder

2 teaspoons mixed spice

175g (6oz) parsnips, peeled and grated

1 medium eating apple, peeled, cored and grated

50g (2oz) pecans or hazelnuts, roughly chopped

zest of 1 small orange

1 tablespoon orange juice

For the garnish:

parsnip crisps (strips of parnsip deep-fried until golden)

icing sugar, to serve

For the filling:

300g (10oz) cream cheese

2 tablespoons maple syrup

2 x 20cm (8 inch) deep sandwich tins buttered and lined with parchment paper