To quote Nigel Slater, a beetroot cake “tastes no more of a beetroot than a carrot cake tastes of carrots”. I was given some beetroot so I thought I’d try and create something sweet with it. I’m pleased with the result and I hope you give it a try.
Preheat oven to 180C. Grease and line a 20cm diameter tin.
To caramelise the beetroot, place 120g caster sugar and 27ml water in a saucepan over medium-high heat. Bring to boil and allow to cook for 4-5 minutes until it starts to change to a golden caramel colour. Carefully add butter and grated beetroot. Cook for another 5 minutes. Remove from heat and allow to cool to room temperature.
To make butterscotch sauce, bring 110g caster sugar and 25ml water to a boil in a saucepan over medium-high heat. Cook for 5-6 minutes or until it changes colour to a dark caramel. Carefully add 120g butter and 25ml water. Once butter is dissolved, add the cream. Stir well and remove from heat. Set aside.
In a bowl, beat the eggs and remaining sugar until pale and creamy (approximately 4 minutes). Fold in the flour, bicarbonate soda, mixed spice, buttermilk, lemon rind, walnuts and caramelised beetroot.
Transfer mixture into the baking tin and bake for 35-40 minutes or until a skewer comes out clean.
Serve with a generous amount of butterscotch sauce.