ingredients
SERVES 4
INGREDIENTS
For the cake:
2-3 beetroot, grated
Zest of 1 orange
180ml Cold pressed rapeseed oil
100g granulated sugar
90g brown sugar
2 large eggs
150g plain flour
2 tsp baking powder
3 tbsp cocoa powder
Pinch of salt
For the pink icing
200g cream cheese
100g unsalted softened butter
100g icing sugar
Beetroot juice for colour
For the chocolate frosting
200g cream cheese
100g unsalted softened butter
100g icing sugar
Beetroot juice for colour
method
- Preheat your oven to 180˚C and grease your cake tin. Then mix your dry ingredients in a large bowl.
- Whisk your eggs until light and fluffy and gradually incorporate with sugar and rapeseed oil and beat for 2-3 mins. Then fold in the oil and with the flour, cocoa powder, baking powder, orange zest and beetroot.
- Pour your cake batter into your cake tin and bake for 35-40 mins. Allow to cool and make your icing.
- We decorated our cake with a simple chocolate frosting and some pink icing. Made by simply whisking the ingredients together in a bowl and transferring to a piping bag. Garnish your cake with extra orange zest, pomegranate seeds and some edible gold.
