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GROUND Culinary Centre
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Recipes - Spiced Beetroot Cake With Mascarpone
Serves 8.
Sift flour and spices into a large bowl. Stir in sugar. Whisk butter and eggs together and mix in beetroot. Add to dry ingredients and stir gently with a metal spoon until combined. Spread into 2 buttered and lined 23cm round cake tins and bake at 180C for 20-25 minutes, or until cooked when tested with a skewer. Stand in tins for 5 minutes before turning out on a wire rack to cool completely.
Whisk the mascarpone and cream with 1 tablespoon icing sugar until just combined. Spread over a layer of cake and top with remaining layer. Sprinkle top with icing sugar.