Beetroot and Chocolate Celebration Cake

A rich and decadent cake that is perfect, whatever the occasion

INGREDIENTS

For the Dried Orange Slices

1 small orange

1 tbsp icing sugar

½ tsp vegetable oil

For the Cake

500g raw beetroot, peeled and grated

150g buttermilk

3 tbsp white wine vinegar

2 tsp vanilla bean paste

400g caster sugar

4 eggs

Juice and zest of 2 oranges

500g plain flour

3 tbsp baking powder

4 tbsp cocoa powder

2 tbsp honey

For the Icing

185g butter, softened

250g icing sugar

Zest of an orange

180g cream cheese

To Finish

4 figs, cut into sixths

2 small punnets of blackberries

Honey to drizzle

  1. For the dried orange slices, place a silicone mat onto a baking tray. Lightly grease with vegetable oil. Slice an orange very thinly and lay out on the silicone mat. Dust with 1 tbsp of icing sugar.

  2. Place into the warming drawer on the food setting, highest temperature square (85°C) for 4 hours or until dry and crisp.

  3. For the cake, line and grease 4 x 18cm Victoria sandwich cake tins. Preheat the oven to Fan Plus at 150°C.

  4. Place the beetroot, buttermilk, white wine vinegar and vanilla bean paste into a food processor and blitz to a puree.

  5. Place the caster sugar, eggs and zest of 2 oranges into a large bowl. Whisk using an electric hand whisk for 3-4 minutes until light and pale.

  6. In a separate bowl mix together the plain flour, cocoa powder and baking powder.

  7. Fold the beetroot mixture into the whisked egg mixture, followed by the dry ingredients.

  8. Divide the batter between the 4 lined cake tins. Place on baking trays in the oven on shelf positions 2 and 4. Bake on Fan Plus at 150°C for 35-40 minutes.

  9. For the glaze, place the juice of 2 oranges and the honey into a small saucepan, and bring to the boil. Remove from the heat.

  10. Once the cakes are cooked, place on a wire rack. Brush with the glaze, repeating on all cakes, using up the glaze. Leave to cool completely.

  11. For the icing, whisk together the butter, icing sugar and orange zest for 2-3 minutes.

  12. Add the cream cheese and whisk for a further minute. Transfer to piping bag with a 1.5 cm nozzle.

  13. On three of the cakes, pipe dots of the icing in a ring around the edge. Fill in the centre with a little more icing and some halved blackberries. Place these cakes on top of one another, finishing with the blank cake.

  14. Arrange the figs, blackberries and the dried orange slices on top. Add dots of the icing and a drizzle of honey to finish.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

Planning Your Kitchen?

Discover the precision and accuracy of Miele with a complimentary 5 course taster menu that brings the appliances to life.

Book Now

×
Be first in the know

Join us. Create your dream kitchen with essential expert advice that will inspire. Beautiful kitchens, the latest technology and mouth-watering recipes specially selected for you and delivered as a fantastic newsletter.

By clicking 'Subscribe' you confirm that you have read and accepted our Terms & Conditions, Privacy Policy and Cookie Policy