Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

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

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.