Beetroot Cake Recipe
- 8 ounce Soft margarine
- 8 ounce Light brown sugar
- 4 med Large eggs - separated Juice of half a lemon
- 10 ounce Self-rasing flour
- 1 tsp Baking pwdr
- 4 ounce Mixed minced nuts
- 8 ounce Cooked fresh beetroot, finely grated.
- 4 ounce Butter softened
- 8 ounce Cream cheese
- 8 ounce Icing sugar Icing sugar to dust Minced nuts to decorate
- Heat oven to gas 4/180c/350 F Grease and line 20cm/8" deep cake tin (round)
- Cream margarine & sugar until light and fluffy then beat in egg yolks and lemon juice.
- Mix in flour baking pwdr and nuts.
- Whisk egg whites till stiff then fold into cake mix with the grated beetroot.
- Pour into the tin and make slight dip in the middle.
- Bake for 1 1/4 - 1 1/2 hours.
- Remove when skewer comes out clean and allow to cold slightly before turning onto a rack to cold completely.
- Beat butter, sugar and cheese until smooth.
- Halve cake and fill with 2 thirds of filling.
- Spread rest on top and sprinkle with icing sugar and nuts.
margarine, brown sugar, eggs, flour, baking pwdr, nuts, fresh beetroot, butter, cream cheese, icing sugar icing sugar
Taken from cookeatshare.com/recipes/beetroot-cake-83178 (may not work)