Grease and line three cake pans (8 inch), and preheat the oven to 160c
grind fennel seeds with a pestle and mortar and add to a pan, gently toast for 1 minute then add butter, and melt.let cool for 5 minutes.
add butter to a mixing bowl of a stand mixer fitted with a balloon whisk attachment and beat in the sugars until pale and well combined. approx 5 minutes. use a spatula and scrape the sides of the bowl and mix again briefly before adding the first egg.
beat at a high speed until aerated and fluffy (3 to 5 minutes), stopping to scrape the bowl before adding the next egg, beat again for 3 minutes, then scrape and add the third egg. beat for 3 minutes and scrape the bowl and add the last egg. turn up speed and mix for 4 minutes..
FINELY grate the parsnips in a food processor, measure out 2 cups or 190g and fold into the mixture with a spatula
Mix the flour, baking powder spices, ground almonds and salt together
Using a spatula fold in dry ingredients, Then fold in the nuts candied stem ginger, orange zest and milk and orange juice,
Divide evenly between the three lined pans and bake for 25-30 minutes on the middle shelf of the oven until a knife inserted in the centre comes out clean.
let cakes cool for 10 minutes in the tins, then gently turn out and remove paper and leave to cool completely on a cooling rack.