Beetroot and Cherry Cake with Pink Meringue Buttercream

Name: Beetroot and Cherry Cake with Pink Meringue Buttercream
Ingredients: Beetroot and cherry cake; 125 grams (4oz) butter, softened; 1 cup (220g) caster (superfine) sugar; 2 eggs; 2 teaspoons vanilla bean paste; 2 cups (300g) plain (all-purpose) flour; 2 teaspoons 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 grams (6½oz) fresh cherries (see tip); 2 teaspoons dried pink peppercorns, crushed lightly; 2 teaspoons icing (confectioners') sugar; Pink meringue buttercream; 3 egg whites; 3/4 cup (165g) caster (superfine) sugar; 250 grams (8oz) butter, chopped, softened; 1 teaspoon rosewater; 1/4 teaspoon pink food colouring

www.womensweeklyfood.com.au

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;...

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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