| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Soft margarine |
| 8 |
oz |
Light brown sugar |
| 4 |
md |
Eggs – separated |
|
|
Juice of half a lemon |
| 10 |
oz |
Self-rasing flour |
| 1 |
ts |
Baking powder |
| 4 |
oz |
Mixed chopped nuts |
| 8 |
oz |
Cooked fresh beetroot, finely grated. |
| 4 |
oz |
Butter softened |
| 8 |
oz |
Cream cheese |
| 8 |
oz |
Icing sugar |
|
|
Icing sugar to dust |
|
|
Chopped nuts to decorate |
INSTRUCTIONS
FILLING
Heat oven to gas 4/180c/350 F Grease and line 20cm/8" deep cake tin (round)
Cream margarine & sugar till light and fluffy then beat in egg yolks and
lemon juice. Fold in flour baking powder and nuts. Whisk egg whites until
stiff then fold into cake mixture with the grated beetroot. Pour into the
tin and make slight dip in the middle. Bake for 1 1/4 - 1 1/2 hrs. Remove
when skewer comes out clean and allow to cool slightly before turning onto
a rack to cool completely. Beat butter, sugar and cheese till smooth. Halve
cake and fill with 2 thirds of filling. Spread rest on top and sprinkle
with icing sugar and nuts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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