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Spiced pumpkin and beetroot cake with cream cheese frosting

Spiced pumpkin and beetroot cake with cream cheese frosting is built on Bicarbonate Of Soda, Sea Salt, Caster Sugar, and Orange Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 tbsp

Method (preview)

1. 1

   Place the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.

2. 2

   Beat the eggs with a touch of caster sugar, then beat into the melted butter, stir in the orange zest and juice and golden syrup and then mix with the dry ingredients until combined.

3. 3

   Stir in the pumpkin and beetroot.

4. 4

   Pour the batter into the tin and bake for 30 minutes, or until golden-brown and springy to the touch.

5. 5

   Place the egg whites and the remaining icing sugar into a bowl suspended over a pan of simmering water, ensuring the bottom of the bowl does not touch the water.

6. 6

   Heat the egg whites, whisking with an electric whisk until thick and glossy.

7. 7

   Remove from the heat and continue to whisk until the mixture is cooled and very firm.

8. 8

   Then whisk in the cream cheese mixture a little at a time.

9. 9

   Heat the orange juice and golden syrup.

10. 10

    Prick the cake all over with a skewer and drizzle with the orange syrup while the cake is still warm, then leave it to cool completely.

11. 11

    Using a palette knife spread the frosting over the top the cake. Decorate with the orange zest, and serve.