Spiced Beetroot Cake with Mascarpone

With a rich flavour and crumbly texture, you wouldn't guess this cake is made with antioxidant-packed beetroot

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  • Serves 12-14

  • Prep time 30 mins

  • Cooking time 50 mins

  • Total time 1 hr 20 mins

  • Skill level Easy

  • Freeze yes
  • Prepare ahead yes


  • 375g (13oz) unsalted butter
  • 375g (13oz) self-raising flour
  • 2tsp ground cinnamon
  • 2tsp mixed spice
  • 350g (12oz) brown sugar
  • 6 large free-range eggs
  • 600g (1lb 5oz) cooked beetroot, coarsely grated
  • ground cinnamon, to decorate
for the mascarpone filling
  • 250g tub mascarpone cheese
  • 150ml (¼pt) double cream
  • 4tbsp icing sugar, sifted
you will need
  • 2 x 23cm (9in) round cake tins, oiled and bases lined with baking parchment


  1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. In a pan, melt the butter and leave it to cool. Sift the flour and spices into a large bowl then stir through the sugar. In a separate bowl, whisk the eggs and cooled butter, mix in the grated beetroot and then add this to the dry ingredients.

  2. Stir until well combined, spoon into the cake tins and bake for 40 to 50 minutes, until a skewer comes out clean. Leave to cool completely in the tins.

  3. To make the mascarpone icing, beat all the ingredients until smooth. Spread over both cake layers before sandwiching them together and dusting the top with the ground cinnamon.