Beetroot, Cheese and Bacon Cake Courtesy of the National Trust Our chairman, Anita, found this recipe whilst browsing through a National Trust Magazine and was so intrigued by this very unusual sounding dish that she has shared it with us all to try. The magazine is a benefit of NT membership and includes great features on places to go, recipes to make and interesting articles. You can find our more at www.nationaltrust.org.uk Please do send in any pictures if you do make this so we can print them in the newsletter. Enjoy! Angela x Ingredients For the pastry 150 Plain Flour 75g butter, cut into cubes 2 - 3 tbsp cold water For the beetroot chutney 250g beetroot, cooked and finely diced 75g onion, finely diced 75g cooking apples, peeled and finely diced 100g caster sugar 2tsp fresh ginger, grated 1tsp salt 100ml malt vinegar For the sponge 150 unsmoked streaky bacon 180b butter 180g caster sugar 2 large eggs 180g self raising flour 60g Cheddar cheese, grated Method 1. Grease a 20cm square tin or 23cm round tin and preheat the oven to 180c/160c fan/350f/gas mark 4 2. Sift the flour into a bowl and rub in the cold butter using fingertips. When the mixture resembles fine breadcrumbs add 2 - 3 tablespoons cold water and bring the mixture together to form a ball. Wrap in baking parchment and chill for 30 minutes. 3. Roll out the pastry to form a square and use to line the greased tin. Place a larger square of greaseproof paper on top of the pastry and fill with dry rice or baking beans. Bake in the centre of the oven for 15 minutes. 4. Remove the paper and the rice or baking beans and return the tin to the oven for a further 5 minutes, then remove from the oven and allow to cool. 5. Place all the chutney ingredients into a large pan. Bring to the boil and simmer, stirring occasionally, for 30 - 45 minutes until thick and the liquid has evaporated. 6. Remove from the heat and allow to cool. 7. Meanwhile fry the bacon pieces in a lightly oiled frying pan until crisp and brown. Pat dry with kitchen paper and set aside. 8. Cream the butter and sugar until fluffy, and gradually incorporate the beaten eggs. 9. Fold in the flour and add almost all of the grated cheese and bacon pieces, reserving a handful of bacon and cheese for sprinkling over the top. 10. Spread the cooled chutney over the pastry base, then spoon the sponge mixture over the chutney. Scatter the reserved bacon and cheese over the top. 11. Bake the cake in the centre of the oven for 25-30 minutes or until lightly browned and firm to the touch. Once cool, cut into portions to serve either warm or cold.
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