Beetroot and apple cake with rose water cream cheese – Food & Home Magazine
Beetroot and apple cake with rose water cream cheese is an unusual dessert, but the natural sweetness of the beets is a great flavour addition.
Ingredients
- <h3>Cake</h3>
- 150g butter, softened
- 300g (1½ cups) brown sugar
- 3 large eggs
- 15ml (1 tbsp) vanilla extract
- 240g (2 cups) cake flour
- 10ml (2 tsp) baking powder
- 1ml (¼ tsp) salt
- 700g beetroot, cooked and peeled
- 250ml (1 cup) Granny Smith apple, grated
- <h3>Icing</h3>
- 60ml (¼ cup) butter, softened
- 250g (2 cups) icing sugar
- 230g (1 tub) plain cream cheese
- a few drops rose water, to taste
- 1 tiny drop pink food colouring
- <h3>Candied beetroot</h3>
- 4 small beetroot, cooked, peeled and quartered
- 200g (1 cup) sugar
- 80ml (1/3 cup) water
- 5ml (1 tsp) sesame seeds
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