Sunday, 3 May 2015

Spiced beetroot cake with mascarpone

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.

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