Beetroot cake

Fairlady
12 servings Prep: 30 mins, Cooking: 35 mins
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By Food24 November 03 2009
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Ingredients (11)

500.00 g beetroot — raw
2.00 fresh ginger — finely chopped
3.00 eggs — large, seperated
150.00 ml Goldcrest Pure Honey
60.00 g sugar
2.00 vanilla — pod, split, seeds scraped
10.00 ml Baking powder
100.00 g maize meal — polenta
1.00 orange — zest and juice
1.00 salt — pinch,ground allspice, ground cinnamon
150.00 g flour — cake
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Method:

Preheat oven to 180 &degC.
Boil the beetroot until tender, drain and cool slightly.
Rub the skins off and purée flesh until smooth.
Whisk together the beetroot purée, ginger, egg yolks, honey, sugar, olive oil and vanilla seeds.
Add baking powder, polenta, orange peel and juice, salt, allspice, cinnamon and flour to mixture.
In a separate bowl, whisk the egg whites until stiff and fold them into the beetroot mixture.
Line a 25 cm diameter cake pan with waxed paper.
Pour beetroot mixture into pan and bake for 35 minutes or until the cake springs back when pressed lightly with a fingertip.
Remove from oven, cool and decorate with icing sugar dusted in the shape of a heart.



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