Walnut and Beetroot Cake


  • CAKE
  • 250g raw beetroot
  • 125g butter, melted
  • 3 eggs
  • 200g Doves Farm Organic Stoneground Wholemeal Emmer Flour
  • 1 tsp Freee Baking Powder
  • 125g walnuts
  • 150g muscovado sugar
  • oil for brushing
  • 75g butter
  • 50g cream
  • 250g sugar



  1. Line a large baking tray with parchment and pre-heat the oven.
  2. Using a potato peeler, slice half of the beetroot onto the large baking tray, brush the slices with a little oil and bake for 20-25 minutes.
  3. Line two 20cm/8” round, loose bottom cake tins.
  4. Grate the remaining beetroot into a large bowl.
  5. Add the melted butter and eggs and mix together well.
  6. Put the flour, baking powder, walnuts and sugar into a food processor and blitz until combined.
  7. Tip this into the beetroot mixture and stir well.
  8. Divide the mixture between the prepared tins and smooth the tops.
  9. Bake for 30-35 minutes.
  10. Turn out the cakes to cool on a cake rack.

Filling and topping         

  1. Heat the butter, cream and sugar in a saucepan stirring until dissolved.
  2. Simmer for 3 minutes then remove from the heat and stand for 3 minutes to cool.
  3. Spread some of the filling onto one cold cake and place the other on top.
  4. Spread the remainder over the top and sides of the cake.
  5. Press the prepared beetroot slices into the top.