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Candied orange-and-strawberry chocolate shards

overnight to crisp

Chocolate-capped ice cream platter

Christmas recipes

Cheesecake terrine with buttery pears

Tiramisu with readymade sponge cake

Fresh strawberries with grenadine dressing

Berry recipes

Vanilla and strawberry layered panna cotta

10 minutes

Gluten-free treat

Blueberry and vanilla polenta cake

1 hour

Fruity dessert

Vanilla pastry cups with mascarpone and blueberries

15 minutes

Burst blueberry compote and soft cheese

15 – 20 minutes

Beetroot and strawberry cake

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus chilling time

Cooking Time 20 minutes

Ingredients

For the cake:

4 medium beetroots, cooked and skinned
350 g strawberries, hulled
Honey, for drizzling

For the sorbet:

2 medium beetroots, cooked and skinned
1 cup frozen mixed berries
60 g caster sugar
15 g sage, stalks removed

Method

To make the cake: Slice the cooked beetroot into 5 mm slices. Slice the strawberries into 3 mm slices. In a 15 cm loose-bottomed tin, layer the beetroot and strawberry slices, alternating as you go.
When the tin is full, gently press down on the filling, then wrap tightly in clingfilm. Chill for 3 to 4 hours. To serve, remove the outer ring of the tin and carefully slice the cake with a sharp knife, then drizzle with honey.

To make the sorbet: Combine all the ingredients in a food processor, then churn in an ice-cream machine according to the manufacturer’s instructions.

To serve: Serve slices of the beetroot and strawberry cake with generous spoonfuls of sage, berry and beetroot sorbet.

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