Spiced beetroot cake with mascarpone recipe

Name: Spiced beetroot cake with mascarpone
Prep time: 30 min
Cook time: 50 min
Total time: 50 min
Yield: 12-14
Cuisine: European
Ingredients: 375g unsalted butter; 375g self-raising flour; 2tsp ground cinnamon; 2tsp mixed spice; 350g brown sugar; 6 large eggs; 600g cooked beetroot, coarsely grated; ground cinnamon, to decorate; for the mascarpone filling; 250g mascarpone cheese; 150ml double-thick cream; 4tbsp icing sugar, sifted; you will need; 2 x 23cm round cake tins, oiled and bases lined with baking paper

written by Caxton magazines staff August 10, 2016

Spiced beetroot cake with mascarpone

Serves: 12-14 Prep Time: 30 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

375g unsalted butter
375g self-raising flour
2tsp ground cinnamon
2tsp mixed spice
350g brown sugar
6 large eggs
600g cooked beetroot, coarsely grated
ground cinnamon, to decorate
for the mascarpone filling
250g mascarpone cheese
150ml double-thick cream
4tbsp icing sugar, sifted
you will need
2 x 23cm round cake tins, oiled and bases lined with baking paper

Instructions

Heat the oven to 180°C, 160°C fan In a pan, melt the butter and leave it to cool. Sift the flour and spices into a large bowl then stir through the sugar. In a separate bowl, whisk the eggs and cooled butter, mix in the grated beetroot and then add this to the dry ingredients.
Stir until well combined, spoon into the cake tins and bake for 40 to 50 minutes, until a skewer comes out clean. Leave to cool completely in the tins.
To make the mascarpone icing, beat all the ingredients until smooth. Spread over both cake layers before sandwiching them together and dusting the top with the ground cinnamon.

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