Beetroot & ginger cake

BEETROOT AND GINGER CAKE – Inspired by Ottolenghiby Mary Ann Grant1/2 cup (100g) finely chopped candied or crystalized ginger1 2/3 cups (200g) flour3/4 cup (150g) sugar2 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon salt2 large red beets, peeled and gratedfinely grated zest of one orange2/3 cup (75g) toasted walnuts, chopped2 large eggs, at room temperature1/4 cup (60g) sour cream1/2 cup (125ml) sunflower or canola oil1 (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 frosting160 g cream cheese, at room temperature1/2 cup (60g) powdered sugar, sifted if lumpy1/3 cup (80ml) heavy cream1/2 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.