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Beetroot, bacon and cheese cake

This recipe might sound a bit unusual, but it's deliciously satisfying and simple to make. From the earthy tones of beetroot and smoky bacon to the buttery pastry and soft sponge, this savoury treat will get everyone talking.

  • 45 minutes prep. time
  • 1 hour cooking time
  • Serves 8
  • Cakes, bakes & desserts, Pies & savoury treats
A slice of beetroot, bacon and cheese cake on a plate
Fancy something different? Try this savoury cake treat | © National Trust/William Shaw

Ingredients

For the chutney

  • 500g beetroot, cooked and finely diced
  • 100g onion, finely diced
  • 100g cooking apples, peeled and finely diced
  • 120g caster sugar
  • 2 tsp fresh ginger, grated
  • 160ml malt vinegar
  • 1 tsp salt

For the pastry

  • 150g plain flour
  • 75g butter, cut into cubes
  • Water
  • Pinch of salt

For the sponge

  • 120g butter
  • 120g caster sugar
  • 2 large eggs, beaten
  • 120g self-raising flour
  • 40g Cheddar cheese, grated
  • 150g unsmoked streaky bacon, cut into pieces and fried until crispy

Method

Blind baking the pastry

To blind bake your pastry, top the pastry base with parchment paper and fill with baking beans, dried lentils or rice before putting in the oven.

Step 1

For the chutney

Place all the chutney ingredients into a large pan, bring to the boil and then simmer for 30–45 minutes, stirring occasionally. It's ready when the ingredients are soft and the liquid has reduced, leaving a thick chutney.

Step 2

Remove from the heat and allow to cool completely.

Step 3

For the pastry

Place the flour and butter into a bowl and rub together with your fingers until it resembles breadcrumbs.

Step 4

Add the salt and enough water to bring the mix together to form a dough. Wrap the dough in a beeswax wrap or place it into a container with a lid and leave to rest for 30 minutes.

Step 5

Roll out the pastry to around 3mm thick and use it to line your (23cm) sandwich tin.

Step 6

Lightly prick the base with a fork and blind bake at 170°C (150°C fan/gas mark 3) for 15–20 minutes, until lightly coloured and cooked through. Remove from the oven and leave to cool.

 

Step 7

For the sponge

Cream together the butter and sugar until light and fluffy, then gradually incorporate the beaten eggs.

Step 8

Fold in the flour and add almost all the grated cheese and bacon pieces, reserving a handful of bacon and cheese for sprinkling over the top.

Step 9

To assemble the cake

Spread the cooled chutney over the pastry base. Spoon the sponge mixture over the chutney. Scatter the reserved bacon and cheese over the top.

Step 10

Bake the cake in the centre of the oven for 25–30 minutes. Cook until lightly browned and firm to the touch.

Step 11

Remove from the oven and leave to cool before cutting into portions.

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