Beetroot and Cherry Cake with Pink Meringue Buttercream
Beat butter and caster sugar in a bowl with an electric mixer until pale and creamy. Add eggs, one at a time, then beat in vanilla paste. Add sifted flour, baking powder and salt then buttermilk;...
Ingredients
- Beetroot and cherry cake
- 125 gram (4oz) butter, softened
- 1 cup (220g) caster (superfine) sugar
- 2 eggs
- 2 teaspoon vanilla bean paste
- 2 cup (300g) plain (all-purpose) flour
- 2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup (180ml) buttermilk
- 2 large beetroot (beets) (400g), peeled, grated
- 1/2 cup (170g) cherry jam
- 200 gram (6½oz) fresh cherries (see tip)
- 2 teaspoon dried pink peppercorns, crushed lightly
- 2 teaspoon icing (confectioners') sugar
- Pink meringue buttercream
- 3 egg whites
- 3/4 cup (165g) caster (superfine) sugar
- 250 gram (8oz) butter, chopped, softened
- 1 teaspoon rosewater
- 1/4 teaspoon pink food colouring
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