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

1. Line a clean rectangular tart pan with parchment paper
2. Pre-heat oven - 180°C
3. Attach K Beater
4. 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
5. Mix - 2 min, Speed 1
6. Then add all purpose flour, baking powder and baking soda to the Kenwood Bowl
7. Mix - 2 min, Speed 1
8. Transfer batter to rectangular tart pan
9. Bake - 40 min, 180°C
10. Let cool
11. Turn out on round wire rack
12. Clean Kenwood Bowl
13. Attach Whisk
14. Add icing sugar, cream cheese and lemon juice to the Kenwood Bowl
15. Mix - 1 min, Speed 5
16. Spread the icing on to the cake
17. Sprinkle with pecan pieces
18. Serve

Home  >  Recipes