Recipes, re-invented from cooking shows
Beetroot, Ginger and Walnut Cake
Prep. Time:
Baking Time:
Total Time:
45 minutes
80 minutes
Serves:
One 8-inch round cake (8-10 servings)
Inspired by Sumayah's exceptional two-tier Diwali celebration cake that earned Paul Hollywood's highest praise - "one of the best cakes I've had in a long time." This spiced beetroot and ginger cake features warming spices including ginger, cinnamon, cardamom and cloves, studded with toasted walnuts for texture. The cake's distinctive sticky-toffee-pudding quality comes from grated beetroot and blackstrap molasses creating incredible moisture and depth. Layers are filled with treacle-cinnamon Swiss meringue buttercream and tart blackcurrant jam. Paul described it as "quite delicious" with "every element" working perfectly, while Prue couldn't stop eating it, declaring Sumayah "one hell of a baker." The earthy beetroot pairs beautifully with warming spices, creating sophisticated flavor that honors the Festival of Lights. Despite Sumayah's humble lack of confidence in her two-cake approach, this beetroot tier became legendary.
Ingredients
FOR THE BEETROOT, GINGER AND WALNUT CAKE:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
3/4 cup vegetable oil or melted coconut oil
1 cup packed dark brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups raw beetroot, peeled and finely grated (about 2-3 medium beets)
1 cup walnuts, toasted and chopped
2 tablespoons fresh ginger, finely grated
1/4 cup golden syrup (treacle)
FOR THE TREACLE AND CINNAMON SWISS MERINGUE BUTTERCREAM:
5 large egg whites
1 1/4 cups granulated sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature, cubed
2 tablespoons golden syrup
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
FOR THE BLACKCURRANT JAM LAYER:
3/4 cup blackcurrant jam (or black raspberry jam)
Instructions
MAKE THE BEETROOT, GINGER AND WALNUT CAKE:
Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon, cardamom, and cloves.
In a separate bowl, whisk together oil, brown sugar, and granulated sugar until well combined.
Add eggs one at a time, whisking well after each addition.
Stir in vanilla extract, golden syrup, and fresh grated ginger.
Gently squeeze excess moisture from grated beetroot (reserve liquid for another use).
Fold wet ingredients into dry ingredients until just combined.
Fold in grated beetroot and chopped walnuts. The batter will be thick and earthy-looking.
Divide batter evenly between prepared pans.
Bake for 30-35 minutes until a toothpick inserted in center comes out clean. The cake should have a sticky-toffee-pudding quality.
Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
MAKE THE TREACLE AND CINNAMON SWISS MERINGUE BUTTERCREAM:
In a heatproof bowl, whisk together egg whites and sugar.
Set bowl over a pan of simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (about 5 minutes). It should feel smooth when rubbed between fingers.
Remove from heat. Using an electric mixer, beat on high speed until stiff, glossy peaks form and bowl is cool to touch, about 7-10 minutes.
Reduce speed to medium. Add butter a few cubes at a time, beating well after each addition. The mixture may look curdled at first - keep beating!
Once all butter is incorporated, beat in golden syrup, cinnamon, salt, and vanilla extract.
Beat until smooth, silky, and spreadable. If too soft, refrigerate briefly then re-whip.
ASSEMBLE THE CAKE:
Place one cake layer on serving plate or cake board.
Spread with a layer of treacle-cinnamon buttercream (about 1/2 cup).
Spread blackcurrant jam over the buttercream (about 1/3 cup).
Top with second cake layer.
Crumb coat the entire cake with a thin layer of buttercream. Refrigerate 15 minutes.
Apply final layer of buttercream, smoothing with an offset spatula or bench scraper.
Decorate as desired. The cake stands beautifully on its own.
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