• Mixer with + K-beater
  • Large mixing bowl
  • Measuring glass
  • Flat spatula for spreading
  • Pastry bag
  • Cake tin 15 cm diameter (the highest the best)
  • Oven



  1. 2 cupful cake flour
  2. 1 teaspoon bicarbonate of soda
  3. 1 tsp cinnamon
  4. 1/2 tsp baking powder
  5. 1/2 tsp salt
  6. 1/4 tsp nutmeg
  7. 2 large eggs
  8. 1 cupful white sugar
  9. 1/3 cupful brown sugar
  10. 1/2 cupful olive oil
  11. 1/4 cupful milk
  12. 1 tsp vanilla extract
  13. 1 cucharadita de extracto de vainilla
  14. 1 1/2 cupful boiled beetroot
  15. 1/2 cupful grapes
  16. 1 cupful raspberries to decorate

 CheeseCream icing

  1. 1 cupful cream
  2. 500 g cheese cream
  3. 2 cupful confectioner’s sugar



  1. Preheat the oven to 175ºC.
  2. In bowl, mix the flour with the bicarbonate, cinnamon, baking powder, salt and nutmeg. Reserve.
  3. In the large mixing bowl, place the eggs, brown and white sugar, olive oil and milk, then beat with electric mixer at medium speed.
  4. Add the mixture previously set aside. Beat at a medium speed for a couple of minutes. Reserve.
  5. Grate the beetroot. Peel and seed the grapes. Add to the previous mixture and beat at medium speed for 2 minutes.
  6. Grease and flour well the cake tin. (You’ll be thankful when removing from the mould).
  7. Low the temperature of the oven to 150ºC and insert the cake. Watch it, and check from time to time if the cake is cooked by poking a knife into it. (The knife should come out clean).
  8. Take the cake out of the mould and let cool.

CheeseCream icing

  1. Mix the confectioner’s sugar and the cheese cream with  the K-beater at high speed.
  2. Gradually add the cream to the mixture at medium speed until homogenous.


  • Remove the cake from mould and cut the top layer so that you leave a perfect cylinder shape. (Keep the layer for the CheeseCream excess. You’ll be grateful!)
  • Cut the cylinder into 2 parts, as similar as possible.
  • Fill the pastry bag with the CheeseCream.
  • Use a part of the cake as the base and cover it’s perimeter with small pearls of cream. Fill generously in the center.
  • Do the same with the other part, then use the spatula for spreading the CheeseCream smoothly.
  • Place the top part onto the base trying not to press it. Beware at this point: the CheeseCream is at a room temperature and could easily get slippy!
  •  Finish off sprinkling the top of the cake with a generous handful of raspberries.
  • Leave the cake in the fridge for a couple of hours to enhance it’s consistency.




Leave us a comment
  1. Me ha parecido una receta realmente original. Ahora estoy comiendo muchas remolachas en casa, que es la época, no descarto probar…

  2. Yo las como en mi dieta de bajar de peso y me va muy bien.

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