Recipe // Beetroot & Hazelnut Layer Cake
This winning dessert is the crowning achievement of the perfect lunch! You’ll be guaranteed to have your guests coming back for more.
Ingredients:
Cake:
- 150g raw beetroot, grated
- 200 ml groundnut oil
- 250g caster sugar
- 3 medium eggs, separated
- 3 tablespoons milk
- 100g hazelnuts, roasted, skinned and finely chopped
- 200g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon each, cinnamon and nutmeg
Icing:
- 180g butter, softened
- 350g icing sugar
- 1 tablespoon milk
- 250g cream cheese, softened
- 1 tsp beetroot coloured water
- 1 tsp beetroot powder
- 1 tbsp cocoa nibs for decoration
Method:
- Preheat the oven to 170°C.
- Grease and line 2 x 20cm round cake tins, with removable base.
- Place 1 tsp of grated beetroot in a small bowl and cover with 1 tsp of boiling water. This will colour your icing later. Don’t be tempted to add more water as it will dilute the colour and you’ll not get much of a change to your icing. Leave aside to cool.
- Sift the flour and baking powder and spices together in a small bowl and set aside.
- Whisk the sugar and oil together in a large bowl.
- Add the egg yolks and milk then whisk.
- Fold in the nuts and the remaining beetroot. Stir the sifted flour mix and the spices into the mixture.
- In a separate bowl whisk the egg whites until stiff peaks have formed.
- Fold a third of the egg whites into the beetroot mixture and incorporate fully before folding the remaining two thirds into the mixture.
- Divide the mixture between the prepared tins and bake for 25 mins or until a skewer inserted into the middle of the cake comes out clean. Cool in tins for 5-10 mins and then turn out on to wire racks to cool completely before icing and assembling.
- To make the icing, beat the butter, icing sugar and milk together with an electric mixer.
- Add the teaspoon of beetroot coloured water that you reserved in the beginning of the recipe.
- Continue to beat until all you have is a thick but smooth and creamy mixture. Add the cream cheese and beat until incorporated.
- Assemble your cake with generous layers of icing between each cake layer and ice the top and sides of the complete cake.
- Sprinkle the top with cocoa nibs and beetroot powder.
Shop the look
~ Recipe Written & Styled by Amelia Wasiliev @amelia_propsandstyling Photography by Luisa Brimble @luisabrimble Homemade Tableware by Melissa Lellouche @melissalellouche Additional props are stylists own and available for hire @amelia_propsandstyling Shot on location @shoot_location ~
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