Beetroot & Mascarpone Cake



375g unsalted butter
665ml (375g) self-raising flour, sifted
10ml ground cinnamon
10ml mixed spice
475ml (350g) Huletts SunSweet Brown Sugar
6 extra large eggs
600g cooked beetroot, coarsely grated
250g tub Lancewood Mascarpone Cheese
150ml thick cream
60ml Huletts Icing Sugar sifted



  1. Preheat the oven to 180ºC.
  2. Place butter in saucepan and melt over low heat. Leave to cool.
  3. In a large bowl sift the flour and spices together, add the sugar.
  4. Whisk the eggs and butter together, add the beetroot and stir into the dry ingredients. Mix well.
  5. Spoon mixture into two greased and lined 22cm cake tins. Bake for 40-50minutes or until a skewer inserted in the cake comes out clean. Leave in tins to cool.
  6. To make the mascarpone icing:
  7. Beat all the ingredients until smooth and thick.
  8. Spread over both layers of the cake before sandwiching together.