Beetroot & ricotta cake with beetroot syrup - Quicksand Food
Indulge in a beetroot & ricotta cake with beetroot syrup, serving 8-12. Perfect for special occasions or everyday treats. Discount available on Farm to Flame publications.
Ingredients
- ¼ cup beetroot juice
- 1 tablespoon cocoa, mixed with water to a paste
- juice and zest of ½ a lemon
- 1 small beetroot, grated
- 700g ricotta cheese
- 8 eggs, separated
- 1 teaspoon vanilla extract
- 2 cups caster sugar
- 400g almond meal
- 200g hazelnut meal
- 100g flaked almonds
- double cream, whipped to serve
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