Ingredients
CAKES
GLAZE
DECORATIONS
Method
1.Preheat oven to 210°C.
2.Put 16 paper cases on a baking tray and lightly spray with non-stick cooking spray.
3.In a large bowl combine flour, sugar, mixed spice and baking soda then add the frozen berries and fold through.
4.In a separate bowl, combine melted butter, yoghurt, eggs, grated carrot, milk and vanilla essence. Add wet ingredients to the dry ingredients, mixing with a large spoon until just combined. Don’t over-mix. Spoon into paper cases, working quickly and filling them three-quarters full.
5.Bake in oven for 20–25 minutes or until risen, brown and springy when pressed gently. Cool on a wire rack.
6.For the glaze, place the icing sugar in a bowl and squeeze the grated beetroot so that the juice drips into the bowl (see Tip). Add vanilla, if using, and a dash of water to mix to a spreadable consistency. If it becomes too runny, add more icing sugar.
7.When cakes are cool, spread with glaze and decorate as desired – I use crystallised flowers (see Tip).
To prevent the beetroot juice staining your hands, place grated beetroot in a square of muslin and wring out the juice, or wear plastic gloves. To crystallise flowers or petals, simply brush lightly with egg white then dust with caster sugar and leave in a warm place until dry.
Note
