Beetroot cake with cream cheese icing
This velvety cake combines raw, vibrant beetroot and ground almonds for a delicious, textured crumb that pairs beautifully with smooth cream cheese icing
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
300g dark chocolate, broken into small chips
120g ground almonds
130g caster sugar
1 tsp baking powder
1 tbsp cocoa powder
250g uncooked beetroot, peeled and roughly grated
4 eggs, separated
For the cream cheese icing:
100g cream cheese
½ tbsp honey
½ tsp lemon juice
½ tsp vanilla essence
25g icing sugar
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