Spiced Beetroot Cake with Mascarpone Recipe

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12 - 14




30 min


50 min


  • 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


  • 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.

  • 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.

  • 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.

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(138 ratings)
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