Skip to main content

Warming Beetroot and Ginger Cake


January is always a grey month. The glow of Christmas and New Year celebrations rapidly fades and gives way to the gloom of a season that at this point in the year seems endless. There are times when I get in from the school run and just want to curl up under a soft, snuggly blanket with Sam, feet entwined as we watch some of his favourite tv while gossiping about our days and what he got up to at school.


There'll be a whirlwind of activity a bit later, when the others arrive home from their respective days. Early enough so that we'll catch the last fading of the sun before we hunker down for another night. A necessary part of this is our evening cuppa. Hot, sweet and steaming, and best accompanied by a little something to soak it up.


This is a cake for that time. Reminiscent of carrot cake, the veg helps it feel virtuously right for the New Year. It's not overly sweet and there's a little warmth from the ginger and spice. A hit of citrus in the cream cheese frosting brightens the earthiness and deep colour of the beetroot. It's just enough to leave you feeling contented. Most nights, that's all I want.



Beetroot and Ginger Cake 
(serves 12)

260g peeled and grated fresh beetroot
100g candied ginger finely chopped
finely grated zest of one orange
75g chopped pecans
200g plain flour
2 tspns baking powder
1/4 tspn bicarbonate of soda
1/4 tspn salt
1/2 tspn mixed spice
150g golden caster sugar
2 large eggs (ideally each approx 65g in the shell)
125ml sunflower oil
60g plain greek yoghurt

For the frosting:
75g cream cheese (you need full fat for this or it won't work as well - I use Original Philly)
100g softened (room temperature) butter
350g icing sugar, sifted
zest of one orange and one lemon

Preheat the oven to 160 C (fan oven). Line a 9 inch (22.5 cm) square loose bottomed cake tin with baking parchment.

Sift the flour, baking powder, bicarb, salt and mixed spice into  bowl and set aside.


Squeeeeze out as much of the liquid from the beetroot as you can without leaving it dry (tip - use a disposable vinyl glove to stop your hands staining - and don't ask me how I know this!).

In a large bowl, using a hand held electric mixer, whisk the sugar and eggs until smooth - gently add the oil while continuing to whisk. Add the yoghurt and whisk briefly to mix it in.


Add the flour mixture and fold in using a spatula.

Add the beetroot, orange zest, chopped ginger and chopped pecans and mix well. Turn out into the tin, push into the corners and level the surface with your spatula.


Bake in the centre of the oven for approximately 40 minutes. Cool on a wire rack.

Make the frosting by beating the cream cheese, butter, icing sugar and zest together (I use a stand mixer fitted with a padded attachment for this, but use what you have - just make sure that the mixture is smooth and spreadable).


Gently peel the parchment from the cake. Spread the frosting over the top - or you could pipe it if you fancy a more decorated look.

Not the neatest - but you get the idea!
Cut into squares and serve. You'll get 12 decent size portions from this, using a 3 x 4 row cut, but if you want something a little smaller, cut it 4 x 4 to get 16 'fika'-size portions.

Enjoy,

Susie

* With some small adaptations, this is based on a recipe by David Leibowitz, which is in turn based on a recipe by Ottolenghi in his book, 'Sweet'. 

Comments

Post a Comment

Your comments are very much appreciated.

Popular posts from this blog

Dark Indulgent Chocolate and Walnut Brownies for the Weekly Bake Off

It's been a great couple of weeks in the Bake Off , as Amy has chosen some fantastic chocolate recipes from Mary Berry's 100 Cakes and Bakes . Although I made last week's American Chocolate Ripple Cheesecake, I didn't enter it. Not because it was a disaster (it was incredibly delicious though very rich - Josh has been able to eek it out all week as he only needs a little piece to get his daily chocolate fix!), but I simply ran out of time. So this week, I decided to get my skates on and make the bake early. Particularly as it's brownies. Yes. Brownies. Those dark, fudgey, chocolatey little bites of heaven. But for me, this week was an experiment. You see, I already have a fantastic brownie recipe . It's been made countless times and been played around with to give an endless variety of treats. (Have I ever mentioned Maya Gold in brownies? Yes? Well I'll have to post about them someday soon because they are amazing - like some sort of out of body exp

Farmhouse Orange Victoria Sandwich for the Weekly Bake Off

I was really pleased with Amy's selection for this week's Bake Off - Mary Berry's Ultimate Cake Book was the first Baking book I bought, back in 1995 (it was first published in 1994 and by the time I bought a copy it was already on its eighth reprint). The very first recipe I did was her small all in one Victoria Sandwich, and consequently the very first cake tins I purchased were Silverwood 7" sandwich tins. They have seen many, many outings over the years, by way of this cake and the Sunday Best Chocolate Fudge Cake, also from the same book. I still have them and used them for this recipe. Interestingly, in flicking through 'Ultimate Cake Book', I caught sight of an Orange Victoria Sandwich, which is practically the same recipe as this one (size aside), with the exception of the filling, where Mary instructed that it should be 'about 4 tablespoons of orange mamalade and a little caster sugar'. Hmm, not sure about that one. I certainly loved the

Whole Lotta Lemon - Luscious Lemon Yoghurt Cake for the Weekly Bake Off

I'm going to let you into a secret. One of my favourite little 'Me and Sam time' treats is every fortnight, when I take Ben and his friend Euan to their evening drama class. I pick them up, too, so there simply isn't enough time to go home inbetween. Sam and I (well, mainly 'I', clearly) have developed the habit of driving to a retail park near Cardiff City Stadium, where there just happens to be a really nice Costa Coffee, and a large branch of Hobbycraft. I get to browse the baking and craft goodies, and then, as it is approaching bottle time, we head over to Costa to take care of business. Once done, we get to have a good old chat (ie play) and mummy gets to look a bit of an idiot as she makes endless faces and funny noises to delight a six month old baby. Of course, you can't go in to Costa without ordering something . So mine is always the same. A diet coke (for thirst), a regular cuppucino (for taste and that 'ahhh' feeling), and a sli