I love using beetroot in cakes, i usually do a beetroot and chocolate cake so when I saw this recipe in lily vanillis book sweet tooth I bookmarked it instantly. But I forgot all about it until i was in a fruit and veg shop the other day and saw a big bundle of fresh beets.
I decided to fill it with creme fraiche folded onto whipped cream and sweetened with honey and chunks of blackberries.
The recipe was so good the sponge is made with polenta rather than flour, and as well of the grated beets there is freshly grated ginger and the zest of 2 lemons and freshly grated nutmeg.
The sugar content is low too with a little brown sugar and honey rather than white sugar.
500g raw beetroots peeled and grated
120g olive oil
60ml freshly squeezed smooth orange juice
89g root ginger peeled and finely grated
150g raisins (i used mixed peel instead)
6 tbsp runny honey
1 1/2 tsp vanilla extract
Finely grated zest of 2 lemons
1/2 tsp ground cinnamon
1 tsp freshly grated nutmeg
2 tsp baking powder
4 eggs separated
50g light brown sugar
Preheat the oven to 180c 350f
Combine the grated beetroot, oil, orange juice, raisins, honey, vanilla, lemon zest and spices in a bowl. Then put the baking powder and polenta in a separate bowl ans stir to combine.
Beat the egg yolks and sugar for about four minutes until creamy.
In a clean dry bowl whip the egg whites until stiff peaks.
Stir the polenta into the beetroot mix and stir then fold in the egg whites
Divide between two lined cake tins
Bake for 30 – 35 minutes
Leave to cool For 10 minutes before turning out onto a wire rack to cool.
150ml double cream
6 tbsp creme fraiche
3 tbsp runny honey
7 large blackberries chopped up
Whip the cream and then fold in the honey, creme fraiche and chopped blackberries
Place onto one layer of sponge and then place the second sponge on top
(You can then add some more of the filling on top if you like but I just dusted it with icing sugar)
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