Wednesday, 9 November 2016

In The Pink



On a visit to one of the last farmers' markets of the season, I bought some fresh beetroot, with no real plan as to how I would use it.  After some thought and a little research, I came up with the idea of baking a cake.


Frosted Spiced Beetroot Cake to be precise.  This is a recipe
which I found online under the title National Pleasures and it is taken
from the National Trust Cookbook.


I've never used beetroot in a cake before, so I was curious to see how it would turn out.  Having no desire nor wish to add grated fingers to the mix, I opted to shred the beetroot in my food processor.  As I don't have a fine blade, the texture was a bit coarse.


The recipe produced a moist cake, but I'm told that the frosting was 'a bit strange'.  I don't normally make cream cheese frosting and this was a caramelised cream cheese.  Personally, I think that this cake would have been better with a vanilla buttercream.


I would definitely like to get my hands on a copy of this book to try out some of the other 
National Trust recipes.  No doubt there are some national treasures amongst them.

2 comments:

Rosie said...

Have just caught up with all your November posts. I'd forgotten that you do the challenge each year to write a post every day. The cake looks interesting but I think I agree with you about the icing, butter cream sounds much better:)

Candytuft Corner said...

IHI Rosie, I thought that I would try the challenge again this year - it has become a bit of a November ritual. Definitely butter cream next time! Marie x