Black Beetroot Cake

Para versão Portuguesa clique aqui: “Bolo Negro de Beterraba”

For the cake:

2 beetroots medium size, peeled and cut in quarters (about 300g)

4 eggs

1 cup vegetable oil

2 cups brown sugar

1 ½ cups flour

⅓ cup bran

¼ cup cocoa powder

1 ½ tsp ground ginger

2 ½ tsp cinnamon

¼ tsp ground cloves

¼ tsp nutmeg

2 tsp vanilla

1 tbsp orange juice

2 tsp baking soda

For the icing:

4 tbsp butter at room temperature

¾ cup cream cheese at room temperature

3 cups icing sugar

1 tbsp lemon juice

Pre-heat oven to 170ºC. Grease and line a 23cm/9in diameter pan.

Cake:

Grate beetroot into a bowl. Add eggs and mix well. Add sugar and mix. Add oil and mix. Add flour, bran, cocoa, spices, vanilla and mix thoroughly. In a cup mix the baking soda with the orange juice and add to batter. Combine gently. Pour batter into baking pan and place in the oven for 45 minutes or until a skewer inserted comes out clean. Let it cool completely before frosting.

Icing:

Beat butter and cheese together until creamy. Add sugar and lemon juice and mix well. Refrigerate for 30 minutes before frosting. Place icing over the top of the cake spreading it so it falls over the edges.