Beet Cake With Lemon Mascarpone Frosting |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
cake |
2 1/2 cups all-purpose-flour |
2 tsp.baking powder |
1/2 tsp ground cinnamon |
1/2 tsp.ground nutmeg |
a pinch salt |
4 eggs |
1/2 tsp.vanilla extract |
1 3/4 cup sugar |
1 apple, peeled, cored and diced |
1 cup vegetable oil |
2 3/4 cups raw beets, grated (about 4 average) |
frosting |
1 cup mascarpone cheese, room temperature |
zest of 1/2 a lemon |
1/4 cup honey |
Directions:
1. Cake
2. Preheat the oven to 350°F
3. In a large bowl, mix the flour, baking powder, cinnamon, nutmeg and salt.
4. In another bowl, thoroughly mix the eggs, vanilla and sugar.
5. Add the apple, oil and beets.
6. Add the dry ingredients to the liquid ingredients, without over-mixing.
7. Pour into two buttered and floured 8 inch cake pans.
8. Bake in the oven for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean and dry.
9. Place on a rack to cool for minutes.
10. Remove from the pan and let cool completely.
11. Frosting
12. With a wooden spoon, gently beat the mascarpone then add in the other ingredients.
13. Mix well and spread the frosting on the top of the first cake.
14. Place the second cake on top of the first and cover with frosting.
15. If desired, garnish with finely chopped pecans and beet chips.
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