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  2. Recipes
  3. Spiced Beetroot Traybake

Spiced Beetroot Traybake

The beetroot in this cake may sound a bit strange but it gives the cake a lovely fudgy texture and amazing colour.
Ȑ
Difficulty
Low
ȑ
Time
55 min
&
Author
lorem ipsum

Ingredients

Servings: 16
Makes: 16

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.

  1. Back to homepage
  2. Recipes
  3. Spiced Beetroot Traybake

Spiced Beetroot Traybake

The beetroot in this cake may sound a bit strange but it gives the cake a lovely fudgy texture and amazing colour.
Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
55 min
&
Author
Show me the recipe
lorem ipsum
Servings:16
Makes:16

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.

Notes

Discover more recipes on www.kenwoodworld.com/en-gb/recipes