This recipe was created to match the Red Peak flag design in the 2016 New Zealand Flag Referendum in 2016. Warren says: "This new red devil of a treat is inspired by carrot cake. Redolent in earthy undertones of beetroot and spice and reaching for the sky with zingy overtones of berry. It’s a unique cake that makes a statement."
|1 ½ cups||Self raising flour|
|2 Tbsp||Cocoa powder (Main)|
|1 tsp||Baking soda|
|1 tsp||Chinese five spice|
|1 tsp||Ground mace|
|½ tsp||Ground cardamom|
|75 g||Fresh pecans, finely ground, or use walnuts or almonds (Main)|
|1 cup||Caster sugar|
|2 large||Beetroot, peeled and grated (Main)|
|30 g||Dried raspberry powder (Main)|
|1 tsp||Pure vanilla extract|
|1||Lemon, zest and juice|
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- Preheat oven to 180C. Fold and incorporate the dry ingredients into the wet.
- Whisk buttermilk with the juice of the lemon and fold into the batter. Pour into a baking paper lined springform cake tin, and bake for 50-60 minutes until a skewer comes out clean. Remove from tin and cool.
- To serve: Make acream cheese icinglike this one and fold freshly whipped cream into it. Fill the cake and serve with a blackberry and blueberry compote.
More of Warren's flag-inspired Kiwi dishes