Annie Bell's Pink Speckled Cake

sparkle sparkle

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“Like carrot cake, only pinker! A lovely fluffy hazelnut-flavoured cake, just as healthy as carrot cake(oil, no butter) and a pretty specked pink. I made it exactly as below, but next time I'll try to add dried cranberries for even more pink!”
READY IN:
50mins
SERVES:
8-12
YIELD:
1 20cm cake
UNITS:
US

Ingredients Nutrition

Directions

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

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