Crisp Beetroot Topping

Walnut and Beetroot Cake

Pre-heat the oven.
Rub some butter around the inside of two 20cm/8” round, loose bottom cake tins or insert a baking liner
Melt the butter.
Finely grate the beetroot into a large bowl.
Sieve the vitamin C into the bowl and stir to combine
Add the melted butter and eggs and mix together well.
Put the flour, baking powder, walnuts and sugar into a food processor and blitz until combined.
Tip this into the beetroot mixture and stir well.
Divide the mixture between the prepared tins and smooth the tops.
Bake for 30-35 minutes.
Leave the cakes to cool in the tin for 5 minutes then turn them out onto a wire rack and leave to cool.

Cream Cheese Filling and Icing

Put the butter into a bowl and beat until it is light and fluffy.
Add half the icing sugar and beat to combine.
Add the cream cheese and beat again.
Spread a third of the mixture onto one cold sponge layer and place the second sponge layer on top.
Spread the remainder over the top and sides of the cake.
Press the beetroot crisps into the top of the icing.