Fantastic Fiona, the face behind foodie blog Food 4 Thought is our first guest blogger of the week!!
Surprise, surprise, we are introducing some of the best Thermomix bloggers to you right here on Tenina.com week by week. (It may not be weekly...but you get the idea!) Fiona’s recipes will be here regularly. She has so many and all with beautiful pics as she is an accomplished food photographer as well. She is a passionate foodie and runs a wonderful business where she hopes to inspire others and ignite their foodie dreams. Head on over to her website for more details...but in the meantime. THANKS Fiona for a wonderful and iconic red velvet cake recipe with THE frosting from heaven...I hope you enjoy it too!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 170 Grams raw beetroot, peeled
- 50 Grams raspberries, fresh or frozen
- 35 Grams lemon juice
- 1 Tablespoon apple cider vinegar
- 320 Grams raw sugar
- 1 1/2 Tablespoon cocoa powder BUY
- 250 Grams butter softened BUY
- 1 Teaspoon vanilla bean paste BUY
- 300 Grams SR flour
- 2 eggs
- 1 Teaspoon baking powder
- 300 Grams raw sugar
- 250 Grams cream cheese
- 180 Grams butter softened BUY
- 1 Teaspoon vanilla extract
To make Cake: Preheat oven to 180°C (170°C fan-forced). Grease and line two 20-22cm round cake tins.
Place raw beetroot, raspberries, lemon juice and vinegar into Thermomix bowl. Puree 1 min/speed 9. Remove mixture from bowl and set aside. Rinse and dry Thermomix bowl.
Place raw sugar into Thermomix bowl and mill 5 sec/speed 9.
Insert butterfly and add cocoa powder, butter and vanilla. Mix 30 sec/speed 4.
Add 100g SR flour and approximately half the reserved beetroot mixture. Mix 15 sec/speed 4.
Add another 100g SR flour and remaining beetroot mixture. Mix 15 sec/speed 4.
Add eggs through the hole in the lid while mixing 20 sec/speed 3.
Remove butterfly, add remaining SR flour plus baking powder and mix 15 sec/speed 6.
Divide mixture evenly between two lined tins and bake 25 – 30 minutes or until a skewer inserted into cake middle comes out clean. Cool in tin for 5 minutes before turning onto a wire rack to cool completely.
In the meantime, to make Frosting: Place raw sugar into Thermomix bowl and mill 45 sec/speed 9.
Scrape around sides of Thermomix bowl, add all other ingredients and mix 20 sec/speed 5.
Place one layer of cooled cake onto cake stand and spread frosting on top. Add second layer of cake and top with additional frosting.