Beetroot and pineapple cake – Food & Home Magazine

Ingredients

• <h3>Cake</h3>
• 200g castor sugar
• 4 large eggs
• 190g (1 cups) self-raising flour
• 1,25ml (¼ tsp) cinnamon
• 1,25ml (¼ tsp) nutmeg
• 1,25ml (¼ tsp) allspice
• 10g bicarbonate of soda
• 250g cooked beetroot, grated
• 1 x 250g tin crushed pineapple
• 250ml (1 cup) sunflower oil
• 150g macadamia nuts, crushed
• <h3>Icing</h3>
• 240g cream cheese
• 30ml (2 tbsp) burnt butter
• 2,5ml (½ tsp) vanilla essence
• 50g mascarpone
• 180g icing sugar
• 150g toasted macadamia nuts, to garnish