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    You are in: Home / Recipes / Annie Bell's Pink Speckled Cake Recipe
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    Annie Bell's Pink Speckled Cake

    Annie Bell's Pink Speckled Cake. Photo by froglet

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    froglet's Note:

    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!

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    Serves: 8-12


    20cm cake

    Units: US | Metric




    1. 1
      Preheat oven to 170 deg C fan/190 deg C/gas mark 5.
    2. 2
      Butter two 20cm cake tins 9cm deep with a removable base. Line with baking paper, then grease this too.
    3. 3
      Place 1 teaspoon grated beetroot into small bowl, cover with 2 teaspoons boiling water, set aside to colour frosting later.
    4. 4
      Whisk oil and caster sugar, whisk in egg yolks and milk.
    5. 5
      Fold in beetroot and nuts, stir in sifted flour and baking powder, then spices.
    6. 6
      Whisk egg whites until stiff, then fold into mix in 3 goes.
    7. 7
      Divide between 2 tins, smooth surface and bake for 30-35 mins or until shrinking from sides of tins.
    8. 8
      Leave to cool before removing paper.
    9. 9
      Frosting: cream butter and icing sugar, add cream/cream cheese/curd cheese until smooth.
    10. 10
      Work in vanilla extract and 2 teaspoons of beetroot liquid made earlier.
    11. 11
      Spread about a quarter of the frosting onto one cake and sandwich with the other.
    12. 12
      Use the rest to coat the top and sides.
    13. 13
      Decorate with sugar flowers, or prefered decoration and refrigerate for an hour.
    14. 14
      If not serving immediately, cover and store in fridge until 30mins before eating.

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    Nutritional Facts for Annie Bell's Pink Speckled Cake

    Serving Size: 1 (157 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 897.1
    Calories from Fat 554
    Total Fat 61.5 g
    Saturated Fat 23.3 g
    Cholesterol 156.1 mg
    Sodium 154.8 mg
    Total Carbohydrate 80.7 g
    Dietary Fiber 2.6 g
    Sugars 51.8 g
    Protein 9.6 g

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