My friend Sandra, but let’s call her Mary to respect her privacy and all that jazz, is my fancy pantsy friend.
She lives in a big house with a gourmet kitchen, a cliff hanging pool type thingy, a manicured garden AND a lake slash pond with swans in it …truly…!!!
She also has the best set of boobies on a 50 plus women you’ve ever seen and they’re her own – not fake.
Sandra I mean Mary is also a complete and utter foodie. She’s forever jet setting off to Cape Town and Europe, tasting the culinary delights of the world while I slog it out at the local farmers club. She says it’s all work related but I don’t believe her. I don’t get how
sticking labels onto bottles get’s you places apparently owning a successful labeling company does.
She also went to a Catholic school, so she’s very holy-than-now, until you travel to Italy together and forget to pack your halo…gospel…!!!
I first met Mary at a dinner party she hosted at their home. My husband spent the entire evening lifting my jaw off the floor, it was that jaw dropping-ly good. The food in all its glorious abundance magically appeared from nowhere and I know she cooked it herself.
I love that just being around her motivates me to do bigger & better things and she has no idea. In fact it was Sandra who made me feel big & important enough to open up a cooking school – she has the ability to make you feel BIG – like a big fish in a big pond when in fact you’re just the goldfish.
But what I love about Sandra the most, is her devotion to her family – she loves, protects and nurtures with all she’s got. She loves you whether you like it or not and still loves you when you don’t love her back. Her instinct to protect those she loves, she wears on her sleeve proudly… you know she’ll always have your back.
This beetroot cake reminds me so much of her because when you get past the cream cheese frosting (the fancy pantsy stuff) you get to meet the ‘cake’ with its warm, earthy tones and natural sweetness. And just like Sandra when you first meet the cake – a beetroot cake??? – you think it’s not quiet your cup of tea until you discover the layer beneath the icing. It’s a real keeper (just like Sandra) and keeps beautifully in an airtight container for 3-4 days.
So pick a friend, invite them for tea, bake them a cake, any cake and enjoy your time together.
Oh and if anyone is considering blogging about me & cake, I do not want to be remembered as the fruit cake.
For the cake
- 200g castor sugar
- 4 large eggs
- 190g self raising flour
- 5ml cinnamon
- 2,5ml nutmeg
- 2,5ml all spice
- 10g (5ml) bicarbonate of soda
- *250g cooked beetroot, grated – see note below
- 250g tin of crushed pineapple OR 250ml grated carrot
- 250ml sunflower oil
- 150g macadamia nuts (you can also use walnuts or almonds) , roughly chopped
For the Icing
- Tub 250g of cream cheese (room temperature)
- 30ml of soft butter
- 2,5ml vanilla essence
- 180g – 200g icing sugar
- 100g toasted chopped nuts – whatever you used in the batter.
- Preheat the oven to 170C. Grease and line a 25cm spring form cake tin – I also like to use a bundt cake tin (the one with the hole in the middle)
- Beat the castor sugar and eggs until thick and creamy
- Sift the dry ingredients and add to the sugar & egg mix
- Add the beetroot, pineapple (liquid & all), oil and nuts and mix well.
- Pour the batter into the prepared tin and bake for 45 minutes
- For the icing: Beat the cream cheese and butter until smooth.
- Add the vanilla and icing sugar and beat until smooth.
- Ice the top of the cooled cake and sprinkle with toasted chopped nuts.
How to cook the beetroot
- Chop the leafy stalk off the beetroot but leave some intact so the beetroot doesn’t bleed as it boils. No need to peel or cut the long root off either.
- Cover with cold water and bring to the boil.
- Turn the heat down slightly and boil until soft…takes a while 45-60min.
- Drain and allow to cool slightly.
- Rub your thumb over the skin and it will come off easy peasy (easier when the beetroot is still warm)