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Beetroot, ginger and soured cream cake from Sweet (page 130) by Yotam Ottolenghi and Helen Goh

  • double cream
  • soured cream
  • fresh ginger
  • oranges
  • caster sugar
  • walnuts
  • cream cheese
  • sunflower oil
  • plain flour
  • beetroots
  • crystallised stem ginger

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Notes about this recipe

  • dinnermints on November 18, 2017

    Very good cake, and it does have a lovely color. I especially like that instead of butter the frosting uses heavy cream, which makes for a luscious mouthfeel. The frosting is quite soft and I thought it would sploop down the sides of the cake, but it stayed put. I'm curious about stem ginger after MelanieG's comment and would like to try that, as I agree that the ginger flavor could be stronger.

  • MelanieG on November 02, 2017

    Use stem ginger- the alternative candied ginger process is not great as not very gingery result. I grated ginger into the frosting instead of adding ginger juice and thought it was better probably as more gingery taste. Addition of vit C tablet really does make the beetroot stay brighter than in other cakes.

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