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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • luke_i8msqc on May 02, 2026

    An unusual cake but quite delicious. We have had varying degrees of success with recipes from this book but this one worked better than others. Icing was a little loose once the ginger juice added. Will make again.

  • SunkenSouffle on November 22, 2020

    This one got VERY mixed reviews. Once I got "used" to the flavor, I loved it, but it wasn't love at first bite.

  • LadyCJKT on February 24, 2019

    What a delicious cake! We had a lot of grated beetroot left over and this was the recipe that stood out when deciding what to do with it. Stem ginger is difficult to get where I live so I used about 70g of fresh ginger instead. I was a little concerned that it wouldn't work but having just tasted the cake I'm really pleased with the substitute. Walnuts are difficult to get too so those had to be left out but I can see how they'd add texturally to the cake. We also left off the frosting as my OH doesn't like frosting on cakes and this had no detrimental effect on the cake.

  • 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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