Beet Cake With Lemon Mascarpone Frosting
From tucky 15 years ago
- 35 minutes to make
- Serves 8
I haven't tried this yet, I saw it in the newspaper and thought I should share it with group recipes.
Ingredients
- cake shopping list
- 2 1/2 cups all-purpose-flour shopping list
- 2 tsp.baking powder* shopping list
- 1/2 tsp ground cinnamon shopping list
- 1/2 tsp.ground nutmeg shopping list
- A pinch salt shopping list
- 4 eggs* shopping list
- 1/2 tsp.vanilla extract shopping list
- 1 3/4 cup sugar shopping list
- 1 apple, peeled, cored and diced shopping list
- 1 cup vegetable oil shopping list
- 2 3/4 cups raw beets, grated (about 4 average) shopping list
- frosting shopping list
- 1 cup mascarpone cheese, room temperature shopping list
- Zest of 1/2 a lemon shopping list
- 1/4 cup honey shopping list
How to make it
- Cake
- Preheat the oven to 350°F
- In a large bowl, mix the flour, baking powder, cinnamon, nutmeg and salt.
- In another bowl, thoroughly mix the eggs, vanilla and sugar.
- Add the apple, oil and beets.
- Add the dry ingredients to the liquid ingredients, without over-mixing.
- Pour into two buttered and floured 8 inch cake pans.
- 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.
- Place on a rack to cool for minutes.
- Remove from the pan and let cool completely.
- Frosting
- With a wooden spoon, gently beat the mascarpone then add in the other ingredients.
- Mix well and spread the frosting on the top of the first cake.
- Place the second cake on top of the first and cover with frosting.
- If desired, garnish with finely chopped pecans and beet chips.
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