Spiced Beetroot Traybake
| Serves: 16 | Category: Cake | Course: Dessert | Machine: Mixer | Total time (min.): 55 |
The beetroot in this cake may sound a bit strange but it gives the cake a lovely fudgy texture and amazing colour.
Ingredients
- 50g Pecan Halves
- ½ Orange
- 220g Fresh Beet
- 60g Crystallised Ginger
- Pecan Pieces as needed
- 1 teaspoon Ground Ginger
- 1 ½ teaspoons Ground Cinnamon
- 3 teaspoons Vanilla Extract
- 320g Dark Brown Sugar
- 250g Olive Oil
- 4 Eggs
- 140g Butter
- 240g All Purpose Flour
- 3 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 140g Icing Sugar
- 280g Cream Cheese
- 2 teaspoons Lemon Juice
Tools
- Oven
- Parchment paper
- Kenwood Chef
- Rectangular tart pan - 11 x 8"
- Kenwood bowl - kenwood chef
Method
- Line a clean rectangular tart pan with parchment paper
- Pre-heat oven - 180°C
- Attach K Beater
- Add pecan halves, ground ginger, ground cinnamon, orange, vanilla extract, fresh beet, dark brown sugar, olive oil, egg, crystallised ginger and butter to the Kenwood Bowl
- Mix - 2 min, Speed 1
- Then add all purpose flour, baking powder and baking soda to the Kenwood Bowl
- Mix - 2 min, Speed 1
- Transfer batter to rectangular tart pan
- Bake - 40 min, 180°C
- Let cool
- Turn out on round wire rack
- Clean Kenwood Bowl
- Attach Whisk
- Add icing sugar, cream cheese and lemon juice to the Kenwood Bowl
- Mix - 1 min, Speed 5
- Spread the icing on to the cake
- Sprinkle with pecan pieces
- Serve