Honeyed lemon beetroot cake

I was kindly gifted some yellow beetroot from someone’s allotment the other day and I was wondering how I would use it. I decided to put it in a cake but unlike the purple beetroot with chocolate I would instead try to stay on colour palate and went with honey and lemon. It was a great success I’m please to say.

This delicious cake has a sweet beetroot earthiness and mellow lemon zing. It’s a refreshing yet autumnal sponge. Perfect for those rainy days when you need a bit of comfort.

For the sponge

110grams sugar

2 tlbs honey

110grams softened butter

2 eggs

25grams grated yellows beetroot

Zest of 1 lemon

Juice of 1 lemon

110gs self-raising flour

Beat sugar and butter together and then add the eggs. To that then add the honey, grated beetroot, lemon zest and lemon juice. Finally add the flour. Grease a eat tin and bake the cake on 180c for 35 minutes however I would recommend you check on it after 25 minutes as all ovens tend to vary.

Topping

50g Icing sugar

10g Butter

Place the icing sugar in the bowl first then add the butter. Work together until a thick paste.

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