Beetroot cake with cream cheese icing

Recipe by:

This velvety cake combines raw, vibrant beetroot and ground almonds for a delicious, textured crumb that pairs beautifully with smooth cream cheese icing

Beetroot cake with cream cheese icing

SERVES

10

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

45

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180°C and line a 7inch round springform or loose base tin.

  2. Melt the chocolate chips over a saucepan of boiling water, do not let the steam into the chocolate.

  3. Once it has melted mix the ground almonds, sugar, baking powder, cocoa powder, grated beetroot and the egg yolks into it.

  4. Whisk the eggs whites until stiff peaks. Fold the egg whites into the rest of the ingredients and scoop into the prepared tin.

  5. Bake for about 45 minutes until a skewer comes out clean.

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

Method

  1. Preheat your oven to 180°C and line a 7inch round springform or loose base tin.

  2. Melt the chocolate chips over a saucepan of boiling water, do not let the steam into the chocolate.

  3. Once it has melted mix the ground almonds, sugar, baking powder, cocoa powder, grated beetroot and the egg yolks into it.

  4. Whisk the eggs whites until stiff peaks. Fold the egg whites into the rest of the ingredients and scoop into the prepared tin.

  5. Bake for about 45 minutes until a skewer comes out clean.