Beetroot and apple cake with rose water cream cheese – Food & Home Magazine

Name: Beetroot and apple cake with rose water cream cheese – Food & Home Magazine
Total time: 105 min
Ingredients: Cake; 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; Icing; 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; Candied beetroot; 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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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.

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