Beetroot cake with orange frosting
Time to make: 1 hr 10 mins
( Hands-on time: 25 mins )
(at time of publication)
Nutrition Info.(per serve)
- 1 1/2 cups (200g) flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup soft brown sugarlight brown cane sugarX
- 3 eggs
- 1/2 teaspoon vanilla essence
- 3/4 cup oil
- 2 cups grated beetrootbeetsX
- 1/4 cup apple purée
- 1 orange, zest
- 5 tablespoons icingfrostingX sugar
- 1 orange, rind curls and juice
- 175g extra-light cream cheese spread
- 2 passionfruit, pulp
- fresh mint, to decorate
Total fat 17g
Saturated fat 3g
Dietary fibre 2g
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.
Use a reduced-fat spread with no less than 60 per cent fat to ensure no difference in taste or texture.