Beetroot and Strawberry Cake with Sage, Berry and Beetroot Sorbet
A no-bake layered cake of cooked beetroot and strawberry slices, chilled and drizzled with honey, served with a churned sage, berry and beetroot sorbet. Carb conscious, dairy free and fat conscious.
Ingredients
| 4 | Medium beetroots, cooked and skinned (for the cake) | |
| 350 g | Strawberries, hulled (for the cake) | |
| — | Honey, for drizzling | |
| 2 | Medium beetroots, cooked and skinned (for the sorbet) | |
| 1 cup | 240 ml | Frozen mixed berries (for the sorbet) |
| 60 g | Caster sugar (for the sorbet) | |
| 15 g | Sage, stalks removed (for the sorbet) |
Instructions
Serves 4. Difficulty: Easy. Prep time: 30 minutes, plus chilling time. Cooking time: 20 minutes. Dietary considerations: Carb Conscious, Dairy free, Fat conscious. (Woolworths is committed to sustainability via our good business journey. Seasonal and other products might not always be in stock.)
To make the cake: Slice the cooked beetroot into 5 mm slices. Slice the strawberries into 3 mm slices. In a 15 cm loose-bottomed tin, layer the beetroot and strawberry slices, alternating as you go. When the tin is full, gently press down on the filling, then wrap tightly in clingfilm. Chill for 3 to 4 hours. To serve, remove the outer ring of the tin and carefully slice the cake with a sharp knife, then drizzle with honey.
To make the sorbet: Combine all the ingredients in a food processor, then churn in an ice-cream machine according to the manufacturer's instructions.
To serve: Serve slices of the beetroot and strawberry cake with generous spoonfuls of sage, berry and beetroot sorbet.