INGREDIENTS
300 g beetroot/3 whole medium-sized
60 ml fresh lemon juice
12, 5 ml white vinegar
250 g Clover Springbok Butter
420 g (500 ml) castor sugar
200 g cream cheese
10 ml vanilla essence
4 large eggs
310 g (550 ml) cake flour
25 ml natural cocoa
10 ml bicarbonate of soda
10 ml baking powder
5 ml cinnamon
2 ml salt
Frosting:
350 g white milk chocolate
5 ml liquid glucose
250 ml Clover Sour Cream
Beetroot sprouts/ pomegranate seeds for decorating
Method
Preheat the oven to 180°C.
Grease and line 2 x 22 cm cake tins.
Wash beetroot and place in ovenproof dish.
Cover with foil and bake in preheated oven for 90 minutes, until cooked.
Peel and puree in food processor together with lemon juice and vinegar.
Beat butter and sugar until light and fluffy.
Add cream cheese and vanilla and mix.
Add eggs one at a time and mix well after each addition.
Stir in beetroot puree. Sift together dry ingredients and fold in.
Divide between cake tins and bake for 45 – 50 minutes until tester comes out clean.
Remove and cool on wire rack.
Prepare frosting by melting the chocolate.
Add liquid glucose and beat in sour cream.
Frost middle and top and decorate with pomegranate pips.
CLOVER INGREDIENTS USED IN THIS RECIPE
