Beetroot (Beet) Raspberry Cake
An easy to make cake using fresh beetroots and raspberries - frozen raspberries can be used as well. Topped with Swiss meringue buttercream this is a moist indulgent cake. For ease of making, you'll need a food processor, stand mixer and a thermometer. The rose water and allspice flavourings are deliberately very subtle and are there to enhance the flavour
Equipment
- Stand mixer
- Food processor with a grater attachment
- Saucepan
- Bowl that will fit into the saucepan
- Cake tin approx 20 cm by 30 cm (8 in by 12 in)
- Baking parchment
Ingredients
For the Cake
- 200 grams beetroot (beets) grated finely
- 150 grams raspberries fresh or frozen
- 200 grams butter
- 200 grams caster sugar
- 200 grams plain flour
- 7 grams baking powder
- 200 millilitres eggs 4 medium eggs
- 5 millilitres rosewater optional
- 5 grams allspice optional
For the Swiss Meringue
- 60 grams egg whites approx 2 egg whites
- 120 grams caster sugar Double the weight of the egg whites
- 125 grams unsalted butter
- 15 grams dried raspberries optional either powder or pieces
Instructions
Beetroot and Raspberries
- Grate the beetroot in a food processor on the finest setting and set aside.
- Pulse the raspberries in the food processor to break them up. Set aside.
The Cake
- Pre heat the oven to 180°C 350°F
- Prepare the cake tin. Line with baking parchment or spray with cake release spray and set aside.
- In a stand mixer, add the butter and sugar and mix well until light in colour and fluffy. This will take longer than you think 5-10 minutes.
- Add the flour and baking powder and spice and rosewater if using and mix until the flour is incorporated.
- Break the eggs into a jug and mix well.
- With the stand mixer turning, slowly pour the egg mixture into the flour, butter and sugar mixture until incorporated. The mixture should be smooth and loose.
- Stir in the raspberries. The mixture might become grainy (split). Just ignore it.
- Add the beetroot and mix slowly.
- Turn into the cake tin. Level with a spatula
- Bake for approximately 20 minutes until the top bounces back when pressed and an inserted knife comes out clean.
- Let the cake cool before taking it out of the tin.
Swiss Meringue Buttercream
- NB The easiest way to make this is to use the clean stand mixer bowl (if it is metal) over a saucepan of lightly boiling water. Alternatively, use a clean glass bowl. The bowl should fit into the saucepan but not touch the water.
- Add the egg whites and sugar to the bowl and mix well. Place the bowl over the saucepan of lightly boiling water and warm to 67 to 71°C ensuring you whisk regularly.
- Once the temperature is reached, remove from the saucepan and whip the egg whites in the stand mixer until thick.
- Cut the butter into small cubes and add one by one continuing to whisk all the time until the butter is used up. The mixture may seem very loose. It will thicken as it cools. If you are using the dried raspberry powder, add half at this stage. Put in a sealed container in the fridge when cooled to cool further.
Assembly
- Spread the Swiss meringue butter cream evenly over the top of the cake and sprinkle with the remaining dried raspberry powder or pieces. Cut into square and serve
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!
