Name: Beetroot loaf with sour cream frosting
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 10
Ingredients: Beetroot loaf; 2 cup self-raising flour; 1/4 cup cocoa powder; 2/3 cup firmly packed brown sugar; 1 teaspoon mixed spice; 2 eggs, at room temperature; 1 1/2 cup skim milk; 100 gram butter, melted; 1 large (450g) beetroot, peeled, coarsely grated; 1/3 cup sultanas, finely chopped; choc pearls, to decorate; Sour cream frosting; 250 gram tub sour cream; 2 tablespoon cocoa powder; 2 tablespoon icing sugar

Ingredients

Beetroot loaf

2 cup self-raising flour

1/4 cup cocoa powder

2/3 cup firmly packed brown sugar

1 teaspoon mixed spice

2 eggs, at room temperature

1 1/2 cup skim milk

100 gram butter, melted

1 large (450g) beetroot, peeled, coarsely grated

1/3 cup sultanas, finely chopped

choc pearls, to decorate

Sour cream frosting

250 gram tub sour cream

2 tablespoon cocoa powder

2 tablespoon icing sugar

Method

Beetroot loaf

1.Preheat oven to 160°C/140°C fan forced. Grease and line base and sides of a 21 x 10 cm (base measurement) loaf pan.

2.Sift flour and cocoa powder into a bowl; stir in sugar and spice. Whisk eggs, milk and butter in a jug. Add milk mixture to flour mixture; stir until just combined. Stir in beetroot and sultanas. Pour mixture into prepared pan.

3.Bake for 45-50 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely.

4.Make Sour Cream Frosting as recipe directs. Spread over cold cake. Sprinkle with choc pearls. Serve.

Sour cream frosting

5.Place sour cream in a bowl. Sift cocoa powder and icing sugar over sour cream; stir until combined.

When handling beetroot, wear disposable gloves to avoid staining hands. No sultanas? Use dates or raisins instead. Price will vary. Sour Cream Frosting: MAKES 1CUP Don’t be tempted to use low-fat sour cream – frosting will be too runny
Note

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Ingredients

Method

Beetroot loaf

Sour cream frosting

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