...talk about bad timing... kitchen comes out and it's mum's birthday... tradition has it that the family descends on Belleau... which usually means a hasty retreat from The Viking with excuses of work and 4 or 5 days of fishing with my brother and getting slowly sozzled with mum at the pub... so not all bad...
I wanted to bake a cake and was unsure in which direction to go until the gardener at Gunby presented me with a bunch of golden beetroot... no, i'd never seen them before either, but they are amazingly golden and taste very similar to the normal deep red / purple variety... so I thought about my chocolate and beetroot cake... however, once grated they were such an intense yellow that I thought it would be a shame to mask them with the dark chocolate so I tapped my temple a few times... opened the cupboard doors... pulled out some golden syrup and the golden cake was born...
... just in case you're wondering, I baked this on Friday... when I still had an oven...
the golden beetroot in all it's glory!
i've also used my classic cream-cheese icing (best icing in the world) but instead of icing sugar, to add to the golden theme i've added more golden syrup instead... plus I sprinkled it with edible gold dust... boy it was good and remained moist all weekend!
3 large free range eggs
200g light muscovado sugar
100ml sunflower oil
1tsp vanilla extract
100g self raising flour
1/2 tsp bicarb
1/2 tsp baking powder
50g ground almonds
the grated rind of 1 lemon
2 tablespoons of Golden Syrup (Maple Syrup would work here)
250g raw golden beetroot (finely grated)
- whisk together the egg, sugar and oil until smooth and creamy, stir in the vanilla extract then fold in the flour, bicarb, baking powder and ground almonds
- grate the raw beetroot, squeeze out the liquid and fold it into the cake mix along with the grated lemon rind and golden syrup
- pour the mixture into your cake tin and bake on 170 for 50 mins - 1hr.