Beetroot cake

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 15
Servings 8
Time 20 minutes

Ingredients

  • 4
    extra-large eggs
  • 250
    g
    castor sugar
  • 300
    ml
    oil
  • 350
    g
    cake flour
  • 15
    ml
    mixed spice
  • 5
    ml
    salt
  • 5
    ml
    bicarbonate of soda
  • 10
    ml
    baking powder
  • 370
    g
    raw beetroot, grated
  • 100
    g
    pecan nuts, roughly chopped
  • ICING
  • 250
    g
    butter
  • 300
    g
    cream cheese
  • 300
    ml
    icing sugar, sifted
  • 1
    lime, zest
 

Method

60 minutes
 
Grease and line a deep 20 cm cake tin.
Whisk the eggs and sugar together until light and fluffy.
Add oil and combine well.
Sift dry ingredients together and fold into sugar mixture.
Fold in beetroot and nuts.
Pour mixture into the tin and bake in a preheated 180 °C oven for about an hour until a tester comes out clean.
Remove from oven and allow to cool slightly in tin, then turn out on a wire rack and leave to cool completely before icing.
To make the icing, cream butter and stir in cream cheese, icing sugar and lime zest.
Allow to rest in the fridge for about 30 minutes while the cake cools.
Cut cake into two layers and spread with icing.
Decorate with chopped nuts and lime zest.
 

Read more on: bake
 

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