Beet and berry spice cake
Photo by Tam West
This recipe was created to match the Red Peak flag design in the 2016 New Zealand Flag Referendum in 2016. Warren says: "This new red devil of a treat is inspired by carrot cake. Redolent in earthy undertones of beetroot and spice and reaching for the sky with zingy overtones of berry. It’s a unique cake that makes a statement."
|1½ cups||Self raising flour|
|2 Tbsp||Cocoa powder|
|1 tsp||Baking soda|
|1 tsp||Chinese five spice|
|1 tsp||Ground mace|
|½ tsp||Ground cardamom|
|75 g||Fresh pecans, finely ground, or use walnuts or almonds|
|1 cup||Caster sugar|
|2 large||Beetroot, peeled and grated|
|30 g||Dried raspberry powder|
|1 tsp||Pure vanilla extract|
|1||Lemon, zest and juice|
- Preheat oven to 180C. Fold and incorporate the dry ingredients into the wet.
- Whisk buttermilk with the juice of the lemon and fold into the batter. Pour into a baking paper lined springform cake tin, and bake for 50-60 minutes until a skewer comes out clean. Remove from tin and cool.
- To serve: Make a cream cheese icing like this one and fold freshly whipped cream into it. Fill the cake and serve with a blackberry and blueberry compote.