Natural Pink Beetroot Cake with Raspberry Cream

My little girl turned three so I decided to bake her a beautiful pink cake minus the nasty colouring agents in honour of divine girly feminine! This is a modified recipe which was inspired by Food & Home Za and wow what a beautifully pink and moist, scrumptious cake it is! For more about birthday cake origins or if you prefer chocolate beetroot cake read this!

Disclaimer: the kids didn’t really like the cake but the mums did and indulged in two slices each! 

Ingredients

Cake

  • 150g butter, softened
  • 300g (1½ cups) brown sugar
  • 3 large eggs
  • 15ml (1 tbsp) vanilla extract
  • 240g (2 cups) white baking flour
  • 10ml (2 tsp) baking powder
  • 1ml (¼ tsp) salt
  • 500g beetroot, cooked and peeled
  • 250ml (1 cup) Pacific Rose apple, grated

Raspberry Cream Topping

  • 300ml of pouring cream
  • 1-2 tablespoons of good raspberry jam (until you get the pink you like)
  • 1 or two teaspoons of the beetroot water from boiling the beetroot

Method

1. Preheat the oven to 180°C. Line 1 large or 2 small cake tins with baking paper or grease them with butter.
2. For the cake, whisk the butter and sugar until pale and creamy, Mix in the eggs and vanilla. Sift together the flour, baking powder and salt and mix the dry ingredients into the wet mixture.
3. Purée the beetroot until fine but not completely smooth.
4. Mix  beetroot into the batter.
5. Then mix the grated apple into the batter.
6. Divide the mixture between the cake tins and bake until a skewer inserted in the centre comes out clean, about 25 – 35 minutes. Or if baking just one large tin bake for about 40 minutes and check, it’s quite a dense cake so the middle takes a while to cook however you don’t want to dry it out.
7. Allow the cakes to cool in the tins for a few minutes before turning them out and letting them cool completely. I made it with one large tin and the cake was so moist and heavy I removed the side tin and left the cake sitting on the base tin so it wouldn’t break.
8. For the Raspberry, whisk the cream and slowly add the jam and beetroot juice as not to curdle the cream. Don’t over-whip the cream or it will turn to butter.
9. Two cakes: to assemble the cakes, sandwich 2 layers together with cream in the middle and cream on the top. One cake: spread the cream over top and or sides as preferred.
Decorate with edible flowers such as violets, nasturtians, violas, rose petals or marigolds.
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10. Enjoy your piece of cake with a delicate tea to accompany it such as French Earl Grey.

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