8 oz soft margarine
8 oz light brown sugar
4 medium eggs - separated
1 juice of half a lemon
10 oz self-rasing flour
1 tsp baking powder
4 oz mixed chopped nuts
8 oz cooked fresh beetroot, finely grate, d.
FILLING
4 oz butter softened
8 oz cream cheese
8 oz icing sugar
1 icing sugar to dust
1 chopped nuts to decorate
Directions
Heat oven to gas 4/180c/350 F Grease and line 20cm/8" deep cake tin
(round)
Cream margarine & sugar till light and fluffy then beat in egg yolks
and lemon juice. Fold in flour baking powder and nuts. Whisk egg
whites until stiff then fold into cake mixture with the grated
beetroot. Pour into the tin and make slight dip in the middle. Bake
for 1 1/4 - 1 1/2 hrs. Remove when skewer comes out clean and allow
to cool slightly before turning onto a rack to cool completely. Beat
butter, sugar and cheese till smooth. Halve cake and fill with 2
thirds of filling. Spread rest on top and sprinkle with icing sugar
and nuts.
Servings: 1 servings
Beetroot Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Historians have tracked the existence of recipes back into history, certainly as far back into recorded history as the Egyptians, and potentially, even further back. In practice though, generally, these old records were just primitive pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Progressing into The time of the romans 25BC a man called Apicius compiled a few scripts detailing recipes enjoyed by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvre, entrees and desserts, something we still use today. This early Roman chef tells us how the ancient Romans were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks for example thyme, mint and parsley. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. These new culinary innovations caused an outbreak in books on cookery, most of which still exist in private libraries. Over the next few centuries, the wealthy families of Wesstern Europe competed to serve the best banquets, and as a consequence, the best chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and publishing recipes common in their social group. The introduction of television brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Beetroot Cake recipe.
