Annie Bell'S Pink Speckled Cake - cooking recipe

Ingredients

Cake
150 g raw beetroots, grated
200 ml peanut oil or 200 ml vegetable oil
250 g golden caster sugar
3 medium eggs, separated
3 tablespoons milk
100 g hazelnuts, roasted and chopped
200 g plain flour
2 teaspoons baking powder
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Frosting
180 g unsalted butter
150 g icing sugar, sifted
450 450 g curd cheese or 450 g cream cheese
1 teaspoon vanilla extract

Preparation

Preheat oven to 170 deg C fan/190 deg C/gas mark 5.
Butter two 20cm cake tins 9cm deep with a removable base. Line with baking paper, then grease this too.
Place 1 teaspoon grated beetroot into small bowl, cover with 2 teaspoons boiling water, set aside to colour frosting later.
Whisk oil and caster sugar, whisk in egg yolks and milk.
Fold in beetroot and nuts, stir in sifted flour and baking powder, then spices.
Whisk egg whites until stiff, then fold into mix in 3 goes.
Divide between 2 tins, smooth surface and bake for 30-35 mins or until shrinking from sides of tins.
Leave to cool before removing paper.
Frosting: cream butter and icing sugar, add cream/cream cheese/curd cheese until smooth.
Work in vanilla extract and 2 teaspoons of beetroot liquid made earlier.
Spread about a quarter of the frosting onto one cake and sandwich with the other.
Use the rest to coat the top and sides.
Decorate with sugar flowers, or prefered decoration and refrigerate for an hour.
If not serving immediately, cover and store in fridge until 30mins before eating.