Beetroot and Orange Cakes with White chocolate Icing and a Plum Jam Surprise
Orange flavoured sponge cakes with a note of cardamom, dyed pink with beetroot juice and a surprise blob of plum jam in the middle. Topped with a creamy white chocolate and shocking pink beetroot icing.
Course: Afternoon Tea, Snack
Keyword: beetroot, cakes, cupcakes, orange, plum jam, white chocolate
50ml+ 2 tbsp beetroot water(the water leftover from boiled beetroots)
15tsppink jam(I used plum)
Cream the first lot of butter and sugar until light and fluffy, then beat in the orange zest.
Beat in the eggs one by one, adding a little of the flour in between each one to prevent curdling.
Sift in the flour, baking powder and bicarbonate of soda and stir adding a little of the beetroot water as you go along.
Spoon half the batter into 15 cupcake cases, make a slight dent in the middle and add a tsp of jam to each. Top with the remaining batter.
Bake at 180℃ (350℉, Gas 4) for 20 minutes until the cakes are well risen and golden on top. Turn out onto a rack to cool.
Melt the white chocolate in a bowl over a pan of hot water and allow to cool a little.
Cream the icing sugar and 2nd lot of butter, then beat in the white chocolate.
Beat in the 2 tbsp beetroot water one by one until a smooth icing consistency is reached. If the mixture curdles and won’t come together, add a little more beetroot juice and continue to beat.
Spread the icing over the cooled cakes and leave for an hour or so to set.
The beetroot is more for colour than flavour.This is a great way of using up cooking water that you might otherwise throw away.If you boil your beetroot in only a little water, you'll get a good strong colour.