Scarlet turnip cake with beet frosting

photo credit: theliveinkitchen.com

Cake

½ cup butter, softened

¾ cup granulated sugar

3 eggs

1 scarlet turnip, diced (large enough to make a cup of puree)

¼ cup milk or heavy cream

1 ¼ cup all purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp cinnamon

½ tsp nutmeg

⅛ tsp ground cloves

¼ tsp fine salt

⅓ cup walnuts, chopped

Frosting

1 large beet, roughly cubed

1 cup butter, softened

2 egg yolks (optional)

3-4 cups powdered sugar

2 tsp vanilla extract

¼-½ cup milk or heavy cream

¾ cup walnut, grated

Preheat oven to 350℉. Butter an 8” springform pan (or similar cake tray). While oven heats, fill a medium pot with water and bring to a boil. Add turnip and boil until tender. Add to a food processor with milk and blend until smooth.

In a medium bowl, cream butter and sugar, then beat in eggs. Fold in turnip puree, flour, baking soda, baking powder, spices, salt, and chopped nuts, mixing evenly.

Pour batter into prepared pan and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool cake 5-10 minutes and remove from pan. Allow to cool completely.

While the cake cools, clean and chop the beet and put it in a food processor or blender with ¼ cup of water. Blend until very smooth, using more water if necessary. This will create more beet dye than is needed, so freeze any extra for future bakes.

Cream together butter, egg yolks (if using), and sugar in a stand mixer or medium bowl using a hand mixer. Add in vanilla, milk/cream, and 1-2 tbsp beet mixture just until incorporated and desired color is achieved.

Cut the cooled cake horizontally through the center (like a bagel). Use roughly ⅓ of the frosting on the bottom layer, sandwich between top layer, and use remaining frosting to cover top and sides. Cover evenly with grated walnuts.

Refrigerate until served.