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The most unusual but fabulous cake. No-one will guess what the main ingredient is!
Preheat oven to 170 deg C fan/190 deg C/gas mark 5/ two 20cm cake tins 9cm deep with a removable base
Butter and line the tins with baking paper and grease the paper.
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."it is undoubtedly one of the best food festivals that the region has to offer........"
Full review will appear in the September issue
In addition to organic eggs, and pork, they now sell fresh lamb and hogget jointed for your convenience.
Finalist Best Local Product Northamptonshire Food and Drink Awards 2010/11
Ring Eddie or Brigitte for details on 01832 272034