Beetroot, Rasin and Walnut Cake with Bourbon Cream

Recipe's preparation

Method

 

Preheat oven to 180c grease and line a 21cm square loose-bottom cake tin

Soak raisins in alcohol for 1 hour

Chop beetroot 5 sec sp 6, set aside

Chop walnuts 5 sec sp 4, set aside

In TM bowl add flour, baking powder, brown sugar.  Mix 10 sec on sp 4, set aside, add walnuts to this

Drain raisins and reserve 2 tsp liquid ( for serving with cream)

Insert butterfly add eggs and oil and mix on for 1 min on sp 4, until creamy

Add the dry ingredients and beetroot to the TM bowl and mix on "Counter-clockwise operation" 40 sec , sp 5 until combined

Spoon the mixture into the prepared tin and bake in the middle of the oven for 1 ½ hrs, until the skewer inserted into the centre comes out clean.  (cover with foil if cake is browning too quickly)  Allow to cool in the pan

Cream Topping

Insert butterfly, whisk cream, brown sugar, and retained  alcohol for  30 sec on sp 4

 

Serve cake warm or room temperature with cream