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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