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.


  1. 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:)

  2. 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