Beetroot Cake
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
- Servings: 8
- 625 ml all-purpose flour
- 10 ml baking powder
- 7 ml bicarbonate of soda
- 15 ml mixed spice
- 5 ml salt
- 375 ml sugar
- 315 ml sunflower oil
- 4 large eggs
- 500 ml peeled and grated beetroots
- 250 ml chopped pecan nuts
- 65 ml apricot jam
- 500 g cream cheese
- 85 ml icing sugar, sifted
- 10 ml grated orange rind
- 375 ml sugar
- 315 ml water
- 3 medium beetroots, peeled and thinly sliced
Recipe
- 1 preheat oven to 190 ºc.
- 2 sift flour, baking powder, bicarbonate of soda, mixed spice and salt twice.
- 3 in a large mixing bowl, beat sugar, oil and eggs.
- 4 add beetroot, nuts and jam and mix well.
- 5 sift in flour mixture and mix well.
- 6 pour into a greased deep 20 cm diameter baking pan and bake for 1 hour, or until a skewer inserted in centre comes out clean.
- 7 cool slightly in pan, then turn out on to a wire rack to cool completely.
- 8 spread thickly with icing and decorate with candied beetroot topping.
- 9 -------icing-----------.
- 10 place cream cheese in a mixing bowl.
- 11 fold in icing sugar and gently mix in orange peel.
- 12 ------topping---------.
- 13 place 250 ml (1 cup) each of the sugar and water in a saucepan.
- 14 bring to the boil.
- 15 add beetroot and reduce heat to moderate.
- 16 boil for 25 minutes.
- 17 remove beetroot slices.
- 18 combine remaining sugar and water in another saucepan and boil until sugar dissolves.
- 19 transfer beetroot to this mixture and cool.
- 20 store beetroot in syrup in an airtight container at room temperature until ready to use.
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