Beetroot & ginger cake

BEETROOT AND GINGER CAKE – Inspired by Ottolenghi

by Mary Ann Grant

1/2 cup (100g) finely chopped candied or crystalized ginger
1 2/3 cups (200g) flour
3/4 cup (150g) sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large red beets, peeled and grated
finely grated zest of one orange
2/3 cup (75g) toasted walnuts, chopped
2 large eggs, at room temperature
1/4 cup (60g) sour cream
1/2 cup (125ml) sunflower or canola oil
1 (1500mg) vitamin C tablet, crushed to a fine powder (optional)

Butter an 8-inch (20cm) square or round pan. Line the bottom with parchment paper.

Preheat the oven to 350ºF (180ºC).

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the grated beets, orange zest, walnuts and candied ginger to the bowl, but do not stir in (not sure why, but I followed the rules).

Whisk together the eggs, sour cream, oil, and Fruit Fresh or vitamin C is a small bowl.
Pour the mixture over the dry ingredients in the large bowl and use a spatula to mix the ingredients together, stirring just until thoroughly combined. The batter will be pink and thick.

Remove the cake from the oven and let cool for 30 minutes on a wire rack, then remove the cake from the pan, peel off the parchment paper, and let cool completely before either frosting or dusting with powdered sugar.

For the cream cheese frosting

160 g cream cheese, at room temperature

1/2 cup (60g) powdered sugar, sifted if lumpy

1/3 cup (80ml) heavy cream

1/2 teaspoon vanilla extract, or the finely grated zest of one lemon


To frost the cake, beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or by hand in a large bowl, using a wooden spoon or spatula), until smooth. Beat in the powdered sugar until it’s completely incorporated. Add the heavy cream and vanilla (or lemon zest) and beat for about 1 minute on high speed, until thickened. Spread on the cake.