Beetroot Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 190 ºC.
  • Sift flour, baking powder, bicarbonate of soda, mixed spice and salt twice.
  • In a large mixing bowl, beat sugar, oil and eggs.
  • Add beetroot, nuts and jam and mix well.
  • Sift in flour mixture and mix well.
  • Pour into a greased deep 20 cm diameter baking pan and bake for 1 hour, or until a skewer inserted in centre comes out clean.
  • Cool slightly in pan, then turn out on to a wire rack to cool completely.
  • Spread thickly with icing and decorate with candied beetroot topping.
  • -------ICING-----------.
  • Place cream cheese in a mixing bowl.
  • Fold in icing sugar and gently mix in orange peel.
  • ------TOPPING---------.
  • Place 250 ml (1 cup) each of the sugar and water in a saucepan.
  • Bring to the boil.
  • Add beetroot and reduce heat to moderate.
  • Boil for 25 minutes.
  • Remove beetroot slices.
  • Combine remaining sugar and water in another saucepan and boil until sugar dissolves.
  • Transfer beetroot to this mixture and cool.
  • Store beetroot in syrup in an airtight container at room temperature until ready to use.
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