Annie Bells Pink Speckled Cake Recipes

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ANNIE BELL'S PINK SPECKLED CAKE



Annie Bell's Pink Speckled Cake image

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!

Provided by froglet

Categories     Dessert

Time 50m

Yield 1 20cm cake, 8-12 serving(s)

Number Of Ingredients 15

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
180 g unsalted butter
150 g icing sugar, sifted
450 g curd cheese or 450 g cream cheese
1 teaspoon vanilla extract

Steps:

  • 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.

Nutrition Facts : Calories 897.2, Fat 61.6, SaturatedFat 23.3, Cholesterol 156.1, Sodium 154.9, Carbohydrate 80.8, Fiber 2.7, Sugar 51.9, Protein 9.6

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