Who would have thought that beetroot is an amazing flavour for not only a cake, but also the icing! Lupi Extra Virgin Olive Oil makes sure this cake is rich and moist, everything a Black Velvet Cake should be.

PRE TIME : 20 minutes + baking time
SERVINGS 12 slices

1 cup Lupi Extra Virgin Olive Oil

2 cups Sugar

4 Eggs

1 3/4 cups Flour

1/4 cup good quality Cocoa Powder

2 tsp Cinnamon

2 tsp Mixed Spice

1 tsp Ground Ginger

400g Raw Beetroot, peeled and grated

2 tsp Vanilla Extract

2 tsp Baking Soda

1 Tbsp Orange Juice

For the icing:

1 Beetroot, cut into small chunks

1 cup Water

250g Cream Cheese

2 cups Icing Sugar

1 Lemon, Juiced

RECIPE INSTRUCTIONS

Line your cake tin with baking paper. Preheat your oven to 160ºC.

In a large bowl, combine the sugar and oil together. Add the eggs and stir. Sieve in the flour, cocoa powder, cinnamon, mixed spice, ginger and beetroot and stir until completely combined. Mix the baking soda into the orange juice and then fold into the cake mixture just so that it’s just combined. Pour into the cake tin and bake for 55-65 minutes until cooked.

While the cake is cooking, make the icing. Boil the beetroot with water until the water has nearly evaporated and the beetroot is cooked through. Cool slightly and then blend into a pulp. Place the pulp into a clean cloth and squeeze the juice out of the beetroot into a bowl. Set aside to completely cool.

Place the cream cheese, icing sugar and lemon juice into a blender. Add 1/4 of the juice from the beetroot and mix to combine. Keep adding the beetroot juice until the icing has reached a creamy but thick consistency.

Once the cake is completely cooled, ice with the icing and keep in an airtight container in the fridge.

Ingredients