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5 to 10 minutes

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5 minutes

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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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