Name: Beetroot cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 4.00 eggs extra-large; 250.00 g castor sugar; 300.00 ml oil; 350.00 g flour cake; 15.00 ml mixed spice ground; 5.00 ml salt; 5.00 ml Bicarbonate of soda; 10.00 ml Baking powder; 370.00 g beetroot grated; 100.00 g pecan nuts roughly chopped; 250.00 g butter; 300.00 g cream cheese; 300.00 ml icing sugar sifted; 1.00 lime zest only

Recipe Disclaimer

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Ingredients (14)

4.00	eggs — extra-large
250.00 g	castor sugar
300.00 ml	oil
350.00 g	flour — cake
15.00 ml	mixed spice — ground
5.00 ml	salt
5.00 ml	Bicarbonate of soda
10.00 ml	Baking powder
370.00 g	beetroot — grated
100.00 g	pecan nuts — roughly chopped

ICING

250.00 g	butter
300.00 g	cream cheese
300.00 ml	icing sugar — sifted
1.00	lime — zest only

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Method:

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.