Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Soft margarine |
| 8 ounces | Light brown sugar |
| 4 mediums | Eggs - separated |
| \N \N | Juice of half a lemon |
| 10 ounces | Self-rasing flour |
| 4 ounces | Butter softened |
| 8 ounces | Cream cheese |
| 8 ounces | Icing sugar |
| 1 teaspoon | Baking powder |
| 4 ounces | Mixed chopped nuts |
| 8 ounces | Cooked fresh beetroot, finely grated. |
| \N \N | Icing sugar to dust |
| \N \N | Chopped nuts to decorate |
FILLING
Heat oven to gas 4/180c/350 F Grease and line 20cm/8" deep cake tin (round)
Cream margarine & sugar till light and fluffy then beat in egg yolks and lemon juice. Fold in flour baking powder and nuts. Whisk egg whites until stiff then fold into cake mixture with the grated beetroot. Pour into the tin and make slight dip in the middle. Bake for 1¼ - 1 ½ hrs. Remove when skewer comes out clean and allow to cool slightly before turning onto a rack to cool completely. Beat butter, sugar and cheese till smooth. Halve cake and fill with 2 thirds of filling. Spread rest on top and sprinkle with icing sugar and nuts.