How to cook Beetroot Cake
Beetroot receipe Ingredients
• 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
CREAM CHEESE ICING
• 500 g cream cheese
• 85 ml icing sugar, sifted
• 10 ml grated orange rind
TOPPING
• 375 ml sugar
• 315 ml water
• 3 medium beetroots, peeled and thinly sliced
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.
-------ICING-----------.
9. Place cream cheese in a mixing bowl.
10. Fold in icing sugar and gently mix in orange peel.
------TOPPING---------.
11. Place 250 ml (1 cup) each of the sugar and water in a saucepan.
12. Bring to the boil.
13. Add beetroot and reduce heat to moderate.
14. Boil for 25 minutes.
15. Remove beetroot slices.
16. Combine remaining sugar and water in another saucepan and boil
until sugar dissolves.
17. Transfer beetroot to this mixture and cool.
18. Store beetroot in syrup in an airtight container at room temperature
until ready to use.
Your Beetroot receipe is ready now
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