Floral Fruit and Vegetable Gateau
1 hr 50 min.
- For the cake
- ¼ cup
- ⅜ cup
- 1 cup
light brown sugar (scant)
- 1 ¾ cups
- 1 teaspoon
- 11 ounces
Apple (peeld and diced)
- ½ cup
unwaxed Orange (finely grated zest)
- For the filling and coating
- ¾ cup
- 1 ½ cups
- 2 cups
- 1 teaspoon
pink Food coloring
- To serve
- To decorate
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 20cm|8" cake tin and line the base with non-stick baking paper.
Whisk together the butter and oil and set aside.
Whisk the eggs and sugar in a mixing bowl until thick. Gradually pour in the oil and butter mixture and beat well.
Sift in the flour and baking powder gently stir in until blended.
Add the remaining ingredients and spoon into the tin.
Bake for 40-60 minutes until cooked through. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
For the filling and coating: beat the butter until very soft. Sift in the icing sugar and beat well.
Gradually beat in the cream cheese until blended. Beat in the rosewater and food colouring.
Split the cake in half horizontally through the middle. Spread about 1/4 of the filling on one cake half and place the other cake on top.
Spread the remaining mixture over the top and sides of the cake.
Serve with candied beetroots and decorate with mint leaves.