Prep 20 mins
Cook 30 mins
Like carrot cake, only pinker! A lovely fluffy hazelnut-flavoured cake, just as healthy as carrot cake(oil, no butter) and a pretty specked pink. I made it exactly as below, but next time I'll try to add dried cranberries for even more pink!
- 150 g raw beetroots, grated
- 200 ml peanut oil or 200 ml vegetable oil
- 250 g golden caster sugar
- 3 medium eggs, separated
- 3 tablespoons milk
- 100 g hazelnuts, roasted and chopped
- 200 g plain flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 180 g unsalted butter
- 150 g icing sugar, sifted
- 450 g light cream or 450 g curd cheese or 450 g cream cheese
- 1 teaspoon vanilla extract
- Preheat oven to 170 deg C fan/190 deg C/gas mark 5.
- Butter two 20cm cake tins 9cm deep with a removable base. Line with baking paper, then grease this too.
- Place 1 teaspoon grated beetroot into small bowl, cover with 2 teaspoons boiling water, set aside to colour frosting later.
- Whisk oil and caster sugar, whisk in egg yolks and milk.
- Fold in beetroot and nuts, stir in sifted flour and baking powder, then spices.
- Whisk egg whites until stiff, then fold into mix in 3 goes.
- Divide between 2 tins, smooth surface and bake for 30-35 mins or until shrinking from sides of tins.
- Leave to cool before removing paper.
- Frosting: cream butter and icing sugar, add cream/cream cheese/curd cheese until smooth.
- Work in vanilla extract and 2 teaspoons of beetroot liquid made earlier.
- Spread about a quarter of the frosting onto one cake and sandwich with the other.
- Use the rest to coat the top and sides.
- Decorate with sugar flowers, or prefered decoration and refrigerate for an hour.
- If not serving immediately, cover and store in fridge until 30mins before eating.