8 oz Soft margarine 1 ts Baking powder
8 oz Light brown sugar 4 oz Mixed chopped nuts
4 md Eggs – separated 8 oz Cooked fresh beetroot,
Juice of half a lemon -finely grated.
10 oz Self-rasing flour
FILLING
4 oz Butter softened Icing sugar to dust
8 oz Cream cheese Chopped nuts to decorate
8 oz Icing sugar
Heat oven to gas 4/180c/350 F Grease and line 20cm/8″ deep cake tin
(round)
Cream margarine & sugar till light and fluffy then beat in egg yolks
and lemon juice. Fold in flour baking powder and nuts. Whisk egg
whites until stiff then fold into cake mixture with the grated
beetroot. Pour into the tin and make slight dip in the middle. Bake
for 1 1/4 – 1 1/2 hrs. Remove when skewer comes out clean and allow
to cool slightly before turning onto a rack to cool completely. Beat
butter, sugar and cheese till smooth. Halve cake and fill with 2
thirds of filling. Spread rest on top and sprinkle with icing sugar
and nuts.
Yields
1 servings