Beetroot cake with orange frosting

Serves: 12

Time to make: 1 hr 10 mins

Hands-on time: 25 mins

Ingredients

More weights & measures

1 ½ cups (200g) flour

¾ teaspoon baking powder

¾ teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon salt

1 cup soft brown sugarlight brown cane sugarX

3 eggs

½ teaspoon vanilla essence

¾ cup oil

2 cups grated beetrootbeetsX

¼ cup apple purée

1 orange, zest

IcingFrostingX

5 tablespoons icingfrostingX sugar

1 orange, rind curls and juice

175g extra-light cream cheese spread

2 passionfruit, pulp

fresh mint, to decorate

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Instructions

Stay Awake

1 Grease and line a 23cm-round cake tin base with greaseproof paper. Preheat oven to 180°C.

2 In a bowl, sift flour, baking powder, baking soda, cinnamon and salt. Add sugar.

3 In a separate bowl, beat eggs together with vanilla and oil and pour into flour mixture. Beat until smooth. Add beetroot, apple purée and orange zest. Beat again.

4 Spoon into prepared tin. Bake for 35 minutes. Turn oven down to 170°C and cook for 10 more minutes, or until a skewer comes out clean when inserted. Cool cake completely before icing.

5 To make icing, beat icing sugar with orange juice. Beat with cream cheese until smooth. Spread over top of cake. Decorate with orange curls, passionfruit pulp and mint.

HFG tip

Use a reduced-fat spread with no less than 60 per cent fat to ensure no difference in taste or texture.

Nutrition Info (per serve)

Calories 301 cal

Kilojoules 1260 kJ

Protein 6 g

Total fat 17 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 20 g

Dietary fibre 2 g

Sodium 230 mg

Calcium 90 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.