Raspberry & Beetroot Swirl Cake

Delicious, spongy swirl cake that tastes so good you won't believe it's full of veggie goodness.

Ingredients

  • 100ml V-Fusion Raspberry & Beetroot Juice
  • 2 tbsp caster sugar
  • 80g fresh raspberries
  • 160g butter or baking margarine
  • 160g caster sugar
  • 2 eggs
  • 140g self-raising flour
  • 100g ground almonds

Method

  1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease and line a 900g loaf tin.
  2. In a small saucepan, bring to the boil the V-Fusion Raspberry & Beetroot juice and 2 tbsp caster sugar, then reduce the heat and simmer gently for 10 minutes. Pour into a mixing bowl then set aside to cool.
  3. Meanwhile, in a food mixer/large mixing bowl beat together the butter, sugar, eggs, flour and ground almonds until light and fluffy. If you’re using a food mixer, leave it beating for a good 3-4 minutes – you will be amazed how pale and fluffy it will get!
  4. Once the raspberry & beetroot juice has cooled, add the fresh raspberries and squash them with a fork to release their juices. Add about a quarter of the cake batter, then mix to combine thoroughly until it is all bright beetroot-purple.
  5. Spoon about one third of the original cake mixture into the bottom of your tin and spread out with a knife or spatula, then pour over half the purple cake mix. Next, dollop over another third of the original cake mix and roughly spread it around. DON’T PANIC – it will splodge and ooze around and look a bit of a mess, but that’s how it gets its swirl! Pour in the remainder of the purple cake mix, then finish with dollops of the original cake mix.
  6. Now get swirling…. using a knife or palette knife, gently swirl one figure-of-eight getting right down to the bottom of the tin. (You can add a few extra swirls to the very top of the cake using your knife to make it look extra-pretty!).
  7. Place in the oven and bake for 60-70 minutes until a skewer comes out clean. You may need to cover the top with foil after 25-30 minutes to stop it getting too brown, or you will lose the effect of the pretty swirled colours! Leave to cool in the tin for 10 minutes before turning out onto a cooling rack.
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Raspberry & Beetroot Swirl Cake

Delicious, spongy swirl cake that tastes so good you won't believe it's full of veggie goodness.

Raspberry and Beetroot Swirl Cake Sliced Recipe using V8 Juice

Serves: 8

Course: Dessert

Prep/cook time: 1 Hour, 20 Minutes

Difficulty: Moderately Easy

V8 product used: V-Fusion - Passion Fruit, Mango & Carrot

3 out of 5 stars

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Ingredients

  • 100ml V-Fusion Raspberry & Beetroot Juice
  • 2 tbsp caster sugar
  • 80g fresh raspberries
  • 160g butter or baking margarine
  • 160g caster sugar
  • 2 eggs
  • 140g self-raising flour
  • 100g ground almonds

Method

  1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease and line a 900g loaf tin.
  2. In a small saucepan, bring to the boil the V-Fusion Raspberry & Beetroot juice and 2 tbsp caster sugar, then reduce the heat and simmer gently for 10 minutes. Pour into a mixing bowl then set aside to cool.
  3. Meanwhile, in a food mixer/large mixing bowl beat together the butter, sugar, eggs, flour and ground almonds until light and fluffy. If you’re using a food mixer, leave it beating for a good 3-4 minutes – you will be amazed how pale and fluffy it will get!
  4. Once the raspberry & beetroot juice has cooled, add the fresh raspberries and squash them with a fork to release their juices. Add about a quarter of the cake batter, then mix to combine thoroughly until it is all bright beetroot-purple.
  5. Spoon about one third of the original cake mixture into the bottom of your tin and spread out with a knife or spatula, then pour over half the purple cake mix. Next, dollop over another third of the original cake mix and roughly spread it around. DON’T PANIC – it will splodge and ooze around and look a bit of a mess, but that’s how it gets its swirl! Pour in the remainder of the purple cake mix, then finish with dollops of the original cake mix.
  6. Now get swirling…. using a knife or palette knife, gently swirl one figure-of-eight getting right down to the bottom of the tin. (You can add a few extra swirls to the very top of the cake using your knife to make it look extra-pretty!).
  7. Place in the oven and bake for 60-70 minutes until a skewer comes out clean. You may need to cover the top with foil after 25-30 minutes to stop it getting too brown, or you will lose the effect of the pretty swirled colours! Leave to cool in the tin for 10 minutes before turning out onto a cooling rack.