APPLE AND BEETROOT CAKE

APPLE AND BEETROOT CAKE

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Julie Cavallo.
Stacy Skidmore

  • Sub Category Name
    Food
    Desserts
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2

Ingredients

Cake
  • 120g beetroot
  • 1/3 cup sugar
  • 1 egg
  • 53ml vegetable oil
  • 1/3 tsp vanilla
  • 67g self-rising flour
  • 1/3 tsp bicarbonate soda
  • ½ tsp cinnamon
Beetroot Jelly
  • 100ml sugar syrup
  • 30ml beetroot juice
  • ½ tsp gelatin
Apple Purée
  • 2 apples
  • 1 tbsp sugar
  • ½ tsp gelatin
Chocolate Frosting
  • 87ml water
  • 112g sugar
  • 75g cream
  • 15g cocoa
  • 4g gelatin
Apple Crisp
  • 1 baby apple
  • ½ tsp sugar
  • ½ tsp cinnamon
Caramelised Walnut
  • 100g walnuts
  • 200g sugar

Methods and Directions

Cake
  • Preheat oven to 180C.
  • Peel and finely grate the beetroot.
  • Beat egg and sugar together in a large bowl.
  • Add all the remainder of the ingredients to the egg mixture, including the grated beetroot.
  • With a wooden spoon mix all the ingredients together.
  • Portion into greased ramekins and cook in the oven for approx. 15-20 minutes.
  • Once cooled cut into 3.
  • Set layers of beetroot and apple jelly.
Chocolate Frosting
  • Boil sugar and water in a saucepan for 3 minutes.
  • Add cream, cook for 2 minutes more.
  • Add cocoa and cook for 20 minutes on low.
  • Soak gelatin. Add gelatin to mix and stir for 20 seconds.
  • Pour into a bowl and cool for 15 minutes.
  • Once it thickens pour over the cake.
Apple Crisp
  • Cut apple into discs. Place apple on a tray.
  • Sprinkle sugar and cinnamon on top. Cook in oven at 110C for one hour.
Caramelised Walnut
  • In a saucepan cook the sugar until it becomes a golden colour.
  • Add the Walnuts. Once well coated, let them drain off excess sugar syrup.

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