Recipes, re-invented from cooking shows
Beetroot and Ginger Cake
Prep. Time:
Baking Time:
Total Time:
30 mins
70 mins
100 mins
Serves:
1 cake, serves 8
Ingredients
1.5 cups extra light olive oil
400 g soft brown sugar
300 g Steve’s gluten-free flour
2 tsps salt
1 tbsp Beetroot powder
1 heaped tbsp ground ginger
2 tsp baking soda
1 cup walnuts, finely chopped
4 eggs, beaten
400 g (3.5 cups) of golden beets, peeled and finely grated
5 tbsp Blackcurrant jam
Treacle Buttercream
1 cup golden syrup
0.25 tsp cream of tartar
0.5 tsp salt
3 egg whites
Instructions
Preheat the oven to 400º F
Cream together the oil and brown sugar. Sift in the flour, salt, baking soda, beet powder and ginger. Add the eggs, a little at a time, and stir gently until well blended
Fold the parsnips into the cake mixture.
Spoon the cake mixture into a loose-bottomed 10” cake tin which you have greased and lined and cook the cake for 70 minutes. Cool in the tin then slice in half, horizontally.
Spread blackcurrant jam over the bottom half.
For the buttercream, put the golden syrup, salt and cream of tartar in saucepan over high heat and bring to the boil.
Whisk the egg whites till soft peaks form and keep whisking while you gradually add the golden syrup mixture. Beat until thick and glossy (about 5 minutes).
Assemble the cake, layering the buttercream on top of the jam and topping with the remaining sponge.
