
Recipes
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
Beetroot in a cake? Yes, you heard us right. You'll need to try it to believe us when we say that this flavour combination is delicious. The moist and rich cake is perfectly balanced with the creaminess of the frosting, so give your family and friends a surprise.
Pre-heat your oven to 155°C (140°C fan/gas mark 3) and line two 23cm loose-bottom cake tins with parchment paper.
Peel and trim the beetroot. Roughly chop and place into the bowl of a food processer. Pulse until the mixture is almost pureed.
Place the pureed beetroot into a sieve over a bowl and leave to drain for a few minutes – reserve the liquid that drains off.
Place the beetroot into the bowl of the mixer along with the eggs, oil, sugar, flour and cocoa powder. Turn on a low speed and beat until fully combined.
Divide the mix between the two lined tins and bake for 30–40 minutes until cooked and an inserted skewer comes out clean.
Whisk the butter and cream cheese until soft. Gradually add the icing sugar, followed by enough of the reserved beetroot juice to give a light pink colour.
Once the cakes have cooled, remove them from their tins.
Place the first sponge on a plate, and top with half the frosting. Place the second sponge on the top and finish with a final layer of frosting.
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
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