Beetroot Raspberry and Balsamic Cake
This cake was another challenge that was given to me by a chef friend a while ago now. I for a while had strawberries and balsamic vinegar on my radar for a cake to bake one day. However, when given the challenge of creating a cake with beetroot, raspberry and balsamic vinegar, well this was a much more exciting pairing than my Strawberries and Balsamic idea.
I did make this up on the fly (originally I was going to do a balsamic vinegarette syrup for the top), but I must say making this up as I went along and deciding it needed cream and not a syrup was a very smart idea.
Im not a massive fan of cream, however after making this I became addicted to the balsamic cream, therefore cementing the inclusion of cream over another topping option.
Outcome, light fluffy, beetroot and balsamic flavorsome with a raspberry aftertaste.
- 150g butter
- 170g brown sugar
- 1 egg
- 1 tsn vanilla essence
- 280g self raising flour
- 1 tsn baking powder
- ½ tsn bicarbonate of soda
- 180g grated beetroot
- 170g raspberries
- 50ml milk
- 300ml thickened cream
- 5 tbsn icing sugar
- 4 tsn balsamic vinegar
- Few drops of red food coloring (optional)
- Pre-heat the oven to 180c degrees and line a 23cm baking tin with baking paper.
- Place the butter and sugar in a bowl and beat with electric beaters until the mix is light and fluffy.
- Add the egg and vanilla essence, once at a time beating in each addition and until combine.
- Squeeze the grated beetroot of excess liquid then place in the bowl with the butter mix (you will loose 60ml of liquid).
- Using a food processor process the raspberries and place into the bowl.
- Add the milk.
- Sift in the flour, powder and soda into the bowl.
- With a wooden spoon stir the ingredients until well combined.
- Pour the batter into the cake tin and bake in the oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean.
- Place the cake on a cooling rack to cool.
- Meanwhile to make the topping place the cream, sugar, balsamic vinegar and coloring in a bowl and using electric beaters beat until peaks form.
- Cut the cake in half horizontally and spread half the cream on the cut side of the bottom later.
- Top with the second layer cut side down and spread with the remaining cream mix.
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