Beetroot flesh and juice add moisture and enhance the colour of this cake, creating a wonderfully vibrant red hue.
Prep time: 25 minutes | Cooking time: 30-40 minutes
Six to eight
- 75ml milk (whole or semi-skimmed)
- 2 tsp lemon juice
- 250g raw beetroot
- 1½ tsp white wine vinegar
- 1 tsp vanilla extract
- 125g unsalted butter, at room temperature
- 2 large eggs
- 250g self-raising flour
- 150g caster sugar
- 3 tbsp cocoa powder
- 1½ tsp baking powder
For the cream cheese icing
- 200g cream cheese
- 300g icing sugar
- 2 tsp vanilla extract
- Preheat the oven to 180C/160C fan/Gas 4. Line two 15cm, round, loose-bottomed cake tins with baking parchment.
- Place the milk and lemon juice into a small jug and set aside.
- Peel and finely chop the beetroot, and place into a blender with the milk and lemon mixture, vinegar and vanilla extract. Blend to a fine, silky smooth purée.
- Add the butter to the purée and give it another blitz. Add the eggs and blitz once more until well combined and smooth. Transfer to a large mixing bowl.
- Sift the flour, sugar, cocoa powder and baking powder into the purée and mix well until everything is combined. Divide the mixture between the two lined tins and bake for 30 to 40 minutes, until a skewer inserted into the centre of the cake comes out clean.
- Once baked, place the cakes cooling rack for 10 minutes before gently removing from the tins and allowing to cool completely.
- To make the icing, place the cream cheese into a bowl with a small amount of icing sugar and blend, gradually adding more icing sugar until combined. Add the vanilla extra and mix well.
- Slice the two cakes horizontally through the middle to create four rounds. Spread a little of the icing evenly across the top of three rounds. Stack these, placing the un-iced round on top, and spread the rest of the icing over the top of the cake.
Recipe from Blackberry Cottage by Kate Saunders (Blackberry Cottage, £24.99).
Source: Thanks https://www.telegraph.co.uk/recipes/0/beetroot-redvelvet-cake-recipe/