Beetroot Cake
Ingredients
8 ounces Soft margarine
8 ounces Light brown sugar
4 mediums Eggs - separated
Juice of half a lemon
10 ounces Self-rasing flour
1 teaspoon Baking powder
4 ounces Mixed chopped nuts
8 ounces Cooked fresh beetroot, finely grated
4 ounces Butter softened
8 ounces Cream cheese
8 ounces Icing sugar
Icing sugar to dust
Chopped nuts to decorate
Preparation
1
Heat oven to gas 4/180c/350 F Grease and line 20cm/8" deep cake tin (round)
2
Cream margarine & sugar till light and fluffy then beat in egg yolks and lemon juice. Fold in flour baking powder and nuts. Whisk egg whites until stiff then fold into cake mixture with the grated beetroot. Pour into the tin and make slight dip in the middle. Bake for 1 1/4 - 1 1/2 hrs. Remove when skewer comes out clean and allow to cool slightly before turning onto a rack to cool completely. Beat butter, sugar and cheese till smoo
Tools
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Yield:
12.0 servings
Added:
Wednesday, February 10, 2010 - 7:28pm
