Red velvet beetroot cake

Makes a 3 layered cake

Ingredients:

• 1 packs LeaderBrand Pure‘n Ezy Baby Beets
• 4 tsp rice vinegar
• 2 tbsp fresh lemon juice
• 1 ½ cups cultured buttermilk
• 2 tsp vanilla extract
• 4 cups plain flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 6 tbsp natural cocoa powder
• 230g unsalted butter, softened
• 1 ½ cups caster sugar
• 4 large eggs, at room temperature
• Dehydrated raspberries or strawberries, to serve

White Chocolate and Yoghurt Icing

• 500g white chocolate
• 1 cup cream
• 300g Greek yoghurt

Directions:

Preheat the oven to 170°C. Grease and line 3 x 20cm round cake tins and set aside.

Place the LeaderBrand Pure‘n Ezy Baby Beets in a food processor or high speed blender with the rice vinegar and lemon juice. Blend until a smooth puree.

Combine the buttermilk and vanilla extract in a jug or bowl.

Sift together the flour, baking powder, baking soda, salt and cocoa. Place all the ingredients back in the sieve and sift again.

Cream together the butter and sugar with an electric mixer, until light and fluffy. Add eggs one at a time, beating well after each addition.

Use a spatula or metal spoon to fold together the butter mix, with the sifted dry ingredients, beetroot puree and buttermilk. Add a little alternately and continue folding until all has been combined.

Once the cake batter has been fully mixed, divide between the three prepared cake tins. Cook for 45 minutes or until a toothpick inserted comes out clean. Once cooked, allow to cool.

To make the white chocolate icing, heat the cream in a saucepan, until simmering, but not quite boiling. Break the chocolate pieces into a large bowl and pour over the hot cream. Stir well until chocolate has dissolved. Set aside to cool. Once cool, fold the yoghurt into the white chocolate mixture.

Spread the icing between each layer of the cake, sandwiching them together. Complete the outside of the cake with the icing. Garnish with dehydrated raspberries or strawberries.