Spiced Beetroot Traybake
Ingredients
50 grams pecan halves
1 tsp. ground ginger
1.5 tsp. ground cinnamon
0.5 orange, zest of
1 vanilla extract
220 grams fresh beetroot
320 grams dark brown sugar
275 ml olive oil
4 eggs
60 grams crystallised ginger
140 grams butter
240 grams plain flour
3 tsp. baking powder
0.5 tsp. bicarbonate of soda
140 grams icing sugar
280 grams cream cheese
2 tsp. lemon juice
Instructions
STEP 1/6
Toast and coarsely chop the pecan halves.
Peel, trim and grate the beetroot.
Coarsely chop the crystallised ginger.
STEP 2/6
Fit the K beater to the machine.
Line the traybake tin with parchment paper.
Pre heat the oven to 180ºC.
STEP 3/6
Add Ingredients 1 (pecans, ginger, cinnamon, orange zest, vanilla extract, beetroot, sugar, oil, eggs, crystallised ginger, butter) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for 2 minutes.
STEP 4/6
Add Ingredients 2 (flour, baking powder, bicarbonate of soda) into the Mixer bowl.
Mix on speed 1 for 2 minutes.
Transfer the mixture into the lined traybake tin.
Bake for 40 minutes at 180ºC.
Leave to cool in the tin.
Turn out onto a wire rack.
STEP 5/6
Retrieve, clean the Mixer bowl and fit the Whisk tool.
Add Ingredients 3 (sugar, cream cheese, lemon juice) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 5 for 1 minute.
Spread the icing onto the cake.
Serve.
STEP 6/6
Sprinkle with chopped pecans.
Spiced Beetroot Traybake
Ingredients
50 grams pecan halves
1 tsp. ground ginger
1.5 tsp. ground cinnamon
0.5 orange, zest of
1 vanilla extract
220 grams fresh beetroot
320 grams dark brown sugar
275 ml olive oil
4 eggs
60 grams crystallised ginger
140 grams butter
240 grams plain flour
3 tsp. baking powder
0.5 tsp. bicarbonate of soda
140 grams icing sugar
280 grams cream cheese
2 tsp. lemon juice
Instructions
STEP 1/6
Toast and coarsely chop the pecan halves.
Peel, trim and grate the beetroot.
Coarsely chop the crystallised ginger.
STEP 2/6
Fit the K beater to the machine.
Line the traybake tin with parchment paper.
Pre heat the oven to 180ºC.
STEP 3/6
Add Ingredients 1 (pecans, ginger, cinnamon, orange zest, vanilla extract, beetroot, sugar, oil, eggs, crystallised ginger, butter) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for 2 minutes.
STEP 4/6
Add Ingredients 2 (flour, baking powder, bicarbonate of soda) into the Mixer bowl.
Mix on speed 1 for 2 minutes.
Transfer the mixture into the lined traybake tin.
Bake for 40 minutes at 180ºC.
Leave to cool in the tin.
Turn out onto a wire rack.
STEP 5/6
Retrieve, clean the Mixer bowl and fit the Whisk tool.
Add Ingredients 3 (sugar, cream cheese, lemon juice) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 5 for 1 minute.
Spread the icing onto the cake.
Serve.
STEP 6/6
Sprinkle with chopped pecans.