Page 145 - Test Issue Flip

FOOD
recipe
beetroot & cake
Recipe Ms S.
INGREDIENTS INSTRUCTIONS
cake
1 cup vegetable oil 4 medium eggs 11⁄2 cup sugar 1 tbsp lime juice 2 cups all purpose flour 2 tsp baking powder 2 tsp baking soda 1⁄2 tsp salt 1 tbsp chiffonade mints 3 cups grated beetroots
frosting
3⁄4 cup soft butter 3 cups confectionary sugar (sifted) 1 tsp fresh lime juice 1⁄4 tsp salt
glaze
1 cup grated beetroot 1⁄2 cup water 1⁄2 cup white sugar 1⁄4 cup fresh lime juice Mint leaves
have your cake and eat it too - let's celebrate!
1. Preheat your oven to 350°C.
2. Leaving out the sugar, combine all the dry ingredients in one large bowl, and set aside.
3. In another large bowl, combine the sugar, oil, eggs and lime juice. Then beat lightly with an electric or KitchenAid mixer for 30 seconds on a low speed.
4. Once well mixed, slowly add the dry ingredients into the mixture on a low to medium speed for 1 minute.
5. Finally, add the grated beet and mint, and continue to mix for another 30 seconds.
6. Once mixture is well-combined, divide the batter into three 18cm[7.3"] springform pans. Bake for 30 minutes, or until a skewer inserted into the centre comes out clean and dry.
7. While cake is baking, combine all the ingredients for the butter cream frosting in a mixer bowl and start beating on a low to medium speed until it reaches your desired consistency.
Then set aside.
8. For the beetroot glaze, pour the water and lime juice into a small saucepan, then add the grated beet and sugar. Bring to a simmer, and let it continue to simmer until the mixture evaporates by half.
9. Add the mint leaves in a minute before you turn off the heat, then pour the mixture through a strainer. Set aside and leave to cool.
10. While the cake sponges are still warm, remove them from the three springform pans. Leave them to cool completely on a
cake rack.
11. To assemble the cake, place one of the cooled cakes on a plate, spread with a third of the buttercream frosting. Place the second cake on top of this and repeat the layer. Place the
final cakeon top and cover the whole cake with the remaining frosting. Drizzle beetroot glaze to your heart’s content. -x-
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