Beetroot and cherry cake with pink meringue buttercream

Thick lashings of rosewater buttercream take this stunning beetroot and cherry cake to new heights of deliciousness.
beetroot cake
1H 15M
1H 45M


Beetroot and cherry cake
Pink meringue buttercream


1.Preheat oven to 170°C/340°F. Grease a deep 22cm (9in) round cake pan; line base and side with baking paper.
2.Beat butter and caster sugar in a bowl with an electric mixer until pale and creamy. Add eggs, one at a time, then beat in vanilla paste. Add sifted flour, baking powder and salt then buttermilk; beat until just combined. Fold through the beetroot. Spread mixture into pan; smooth the surface. Spoon cherry jam on top; swirl through with a butter knife.
3.Bake cake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan.
4.Meanwhile, to make pink meringue buttercream; place egg whites and sugar in a heatproof bowl over a saucepan of simmering water. Whisk constantly for 10 minutes or until mixture reaches 70°C/158°F on a sugar thermometer and sugar is completely dissolved. Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment, whisk mixture for 5 minutes or until thick and glossy and cooled to room temperature. Gradually add butter, one piece at a time, whisking well after each addition, until all butter is incorporated and mixture is pale and smooth. Whisk in rosewater and colouring.
5.Spread buttercream on cooled cake; top with cherries and peppercorns. Dust with sifted icing sugar.

You can use a mixture of differently coloured cherries, if you like. The cake can be made a day ahead. Store in an airtight container at room temperature. Buttercream can be kept, covered, at room temperature for up to 3 hours.


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