Beetroot Cake

This week saw perhaps the most lurid cake to date making an appearance; a finely iced pink cake containing no artificial colouring at all. Just what we all needed to spruce up a slow Tuesday morning. Lynley’s report follows.

Beetroot Cake
4 eggs
1 cup brown sugar
1 cup oil
2 x 425 g cans no salt added beetroot (drained and diced finely, reserve three slices for icing)
2 cups wholemeal flour
1 teaspoon mixed spice
1/2 teaspoon ground ginger
1 teaspoon cinnamon
3/4 cup raisins
1/2 cup walnuts, chopped
2 teaspoons baking powder
1 teaspoon baking soda, dissolved in
1 tablespoon boiling water

Cream Cheese Icing
125g cream cheese
60g butter
3 slices beetroot
1 1/2 cups icing sugar

Heat the oven to 180°C.
Line and grease a 20cm cake ring.
Beat eggs and sugar till thick and creamy.
Gradually blend in oil, continuing to beat.
Fold in beetroot and remaining ingredients.
Bake for 50 minutes to 1 hour.
Ice when cool.

To make icing, place cream cheese and butter in a food processor and blend till smooth. Add beetroot and blend well. Gradually add icing sugar, beating well.
Spread on to the cake using a knife. Allow it to become firm before cutting.

As per usual I can’t just follow the recipe:
For the icing I only used 50g butter and a lot more icing sugar and a teaspoon of vanilla essence.
Beetroot was from my garden so I was guessing how much to put in as I have no idea how much ‘actual’ beetroot is in a can (I may have gone a bit over board with 750g) and grated not finely diced. I also think the colour is a lot brighter with homegrown!
Managed to mix all manually for those without cake mixers, although with the icing if using beetroot helps if the food processor is used but would be worth while trying just using juice if not available.
Played with the temperature and time as I was using fan oven so the jury is out on that one!!

Published in: on April 28, 2010 at 22:38  Leave a Comment  

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