Annie Bell's Pink Speckled Cake

READY IN: 50mins
SERVES: 8-12




  • 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.