Beetroot and pineapple cake

May 16, 2013 (Last Updated: January 11, 2019)
Beetroot and pineapple cake recipe

If you’re craving a sweet treat but don’t want anything too rich or overwhelming, give beetroot and pineapple cake a try. It has wonderful earthy flavours, and a natural sweetness from the juicy pineapple. This lovely cake is perfect for afternoon tea. 

Print Recipe

Beetroot and pineapple cake

Serves: Makes 1 x 25cm cake
Cooking Time: 1 hr

Ingredients

  • Cake

  • 200g castor sugar
  • 4 large eggs
  • 190g (1 cups) self-raising flour
  • 1,25ml (¼ tsp) cinnamon
  • 1,25ml (¼ tsp) nutmeg
  • 1,25ml (¼ tsp) allspice
  • 10g bicarbonate of soda
  • 250g cooked beetroot, grated
  • 1 x 250g tin crushed pineapple
  • 250ml (1 cup) sunflower oil
  • 150g macadamia nuts, crushed

  • Icing

  • 240g cream cheese
  • 30ml (2 tbsp) burnt butter
  • 2,5ml (½ tsp) vanilla essence
  • 50g mascarpone
  • 180g icing sugar
  • 150g toasted macadamia nuts, to garnish

Instructions

1

Preheat the oven to 170°C. Grease and line a 25cm cake tin.

2

Beat the castor sugar and eggs until thick and creamy.

3

Sift the dry ingredients and add to the sugar and egg mixture.

4

Add the beetroot, pineapple, oil and nuts, and mix well.

5

Pour the batter into the prepared tin and bake for 45 minutes.

6

For the icing, beat the cream cheese and butter until smooth. Add the vanilla and mascarpone. Add the icing sugar and whisk until smooth.

7

Ice the top of the cooled cake and sprinkle with toasted macadamia nuts.

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May 16, 2013 (Last Updated: January 11, 2019) By
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