A great combination – earthy beetroots and tart raspberries
At this time of year, it is so easy to be inundated with fruit and vegetables are. Here’s a beautiful beetroot and raspberry cake recipe that is full of verve and colour that will use up some of the surplus vegetables. You can of course make it any time of year with frozen raspberries!
Beetroots are usually paired with chocolate to make a cake but why not something different? It’s a fruity moist cake and tastes delicious. My local garden show has a category for a cake made from vegetables. I am sure this will be a winner!
Take some gorgeous beetroots (also known as beets) and raspberries and bake them form a light cake and top with Swiss meringue or buttercream. This can be made at any time of year that beetroots are available with frozen raspberries. Dried raspberries give an extra added zing. Dried raspberry powder and pieces are quite easy to obtain. Prices do vary for example Real Food Source sell 100 gr for £5.49
Beetroot Raspberry Cake Recipe
A food processor will really help you with this recipe. Use the finest grater attachment you have to grate the beetroots, then use the chopper to chop up the raspberries – there’s no need to puree them. Switch to your stand mixer for easy mixing. Use the same tin as you would usually use for a traybake or an expandable rectangle lined with parchment.
The Swiss meringue buttercream is surprisingly easy to make but you will need a thermometer to ensure you don’t overheat the egg white and sugar mixture.
Beetroot (Beet) Raspberry Cake
- Stand mixer
- Food processor with a grater attachment
- Bowl that will fit into the saucepan
- Cake tin approx 20 cm by 30 cm (8 in by 12 in)
- Baking parchment
For the Cake
- 200 gr beetroot (beets) grated finely
- 150 gr raspberries fresh or frozen
- 200 gr butter
- 200 gr caster sugar
- 200 gr plain flour
- 7 gr baking powder
- 200 ml eggs 4 medium eggs
- 5 ml rosewater optional
- 5 gr allspice optional
For the Swiss Meringue
- 60 gr egg whites approx 2 egg whites
- 120 gr caster sugar Double the weight of the egg whites
- 125 gr unsalted butter
- 15 gr dried raspberries optional either powder or pieces
Beetroot and Raspberries
- Grate the beetroot in a food processor on the finest setting and set aside.
- Pulse the raspberries in the food processor to break them up. Set aside.
- Pre heat the oven to 180°C 350°F
- Prepare the cake tin. Line with baking parchment or spray with cake release spray and set aside.
- In a stand mixer, add the butter and sugar and mix well until light in colour and fluffy. This will take longer than you think 5-10 minutes.
- Add the flour and baking powder and spice and rosewater if using and mix until the flour is incorporated.
- Break the eggs into a jug and mix well.
- With the stand mixer turning, slowly pour the egg mixture into the flour, butter and sugar mixture until incorporated. The mixture should be smooth and loose.
- Stir in the raspberries. The mixture might become grainy (split). Just ignore it.
- Add the beetroot and mix slowly.
- Turn into the cake tin. Level with a spatula
- Bake for approximately 20 minutes until the top bounces back when pressed and an inserted knife comes out clean.
- Let the cake cool before taking it out of the tin.
Swiss Meringue Buttercream
- NB The easiest way to make this is to use the clean stand mixer bowl (if it is metal) over a saucepan of lightly boiling water. Alternatively, use a clean glass bowl. The bowl should fit into the saucepan but not touch the water.
- Add the egg whites and sugar to the bowl and mix well. Place the bowl over the saucepan of lightly boiling water and warm to 67 to 71°C ensuring you whisk regularly.
- Once the temperature is reached, remove from the saucepan and whip the egg whites in the stand mixer until thick.
- Cut the butter into small cubes and add one by one continuing to whisk all the time until the butter is used up. The mixture may seem very loose. It will thicken as it cools. If you are using the dried raspberry powder, add half at this stage. Put in a sealed container in the fridge when cooled to cool further.
- Spread the Swiss meringue butter cream evenly over the top of the cake and sprinkle with the remaining dried raspberry powder or pieces. Cut into square and serve
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