This recipe was created to match the Red Peak flag design in the 2016 New Zealand Flag Referendum in 2016. Warren says: "This new red devil of a treat is inspired by carrot cake. Redolent in earthy undertones of beetroot and spice and reaching for the sky with zingy overtones of berry. It’s a unique cake that makes a statement."
Ingredients
| 1 ½ cups | Self raising flour |
| 2 Tbsp | Cocoa powder (Main) |
| 1 tsp | Baking soda |
| 1 tsp | Chinese five spice |
| 1 tsp | Ground mace |
| ½ tsp | Ground cardamom |
| 75 g | Fresh pecans, finely ground, or use walnuts or almonds (Main) |
| 3 large | Eggs |
| 1 cup | Caster sugar |
| 2 large | Beetroot, peeled and grated (Main) |
| 30 g | Dried raspberry powder (Main) |
| 1 tsp | Pure vanilla extract |
| 1 | Lemon, zest and juice |
| ½ cup | Buttermilk |
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Directions
- Preheat oven to 180C. Fold and incorporate the dry ingredients into the wet.
- Whisk buttermilk with the juice of the lemon and fold into the batter. Pour into a baking paper lined springform cake tin, and bake for 50-60 minutes until a skewer comes out clean. Remove from tin and cool.
- To serve: Make acream cheese icinglike this one and fold freshly whipped cream into it. Fill the cake and serve with a blackberry and blueberry compote.
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