Beetroot and strawberry cake

Beetroot and strawberry cake

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 30 minutes, plus chilling time
  • 20 minutes


  • 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

Cooking Instructions

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.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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