With a rich flavour and crumbly texture, you wouldn't guess this cake is made with antioxidant-packed beetroot. This cake is tasty and full with goodness.
- 375g unsalted butter
- 375g self-raising flour
- 2tsp ground cinnamon
- 2tsp mixed spice
- 350g brown sugar
- 6 large eggs
- 500g cooked beetroot, coarsely grated
- ground cinnamon, to decorate
for the mascarpone filling:
- 250g tub mascarpone cheese
- 150ml double cream
- 4tbsp icing sugar, sifted
Heat the oven to 180C or 160C fan. Prepare 2 x 23cm (9in) round cake tins, oiled and bases lined with baking parchment
In a pan, melt the butter and leave it to cool. Sift the flour and spices into a large bowl then stir through the sugar. In a separate bowl, whisk the eggs and cooled butter, mix in the grated beetroot and then add this to the dry ingredients.
Stir until well combined, spoon into the cake tins and bake for 40 to 50 minutes, until a skewer comes out clean. Leave to cool completely in the tins.
To make the mascarpone icing
Beat all the ingredients until smooth. Spread over both cake layers before sandwiching them together and dusting the top with the ground cinnamon.