1

Batter: Cream the butter, then add the sugar and salt. Beat in one egg at a time and mix until the mixture is light in color. Add the orange zest. Mix the flour and baking powder, then sift into the butter mixture and stir until combined. Divide the dough into two bowls, if desired. Colour one bowl red with the beetroot powder and juice. Layer the batter into the prepared cake pan, smoothing each layer.

2

Baking: Bake the cake for 50-55 minutes in the lower half of an oven preheated to 180 °C convention (160 °C convection). Test with a skewer—if no batter sticks to it, the cake is done; otherwise, bake an additional 5-10 minutes. Remove the cake and leave it in the pan.

3

Cake soaking liquid: Mix all ingredients together and pour over to soak the cake. Allow the cake to cool completely.

4

Topping: Cream the butter until smooth, then stir in the powdered sugar, vanilla powder, and mascarpone and mix until smooth. Fill a piping bag with the mixture.

5

Serving: Just before serving, cut the cake into slices and arrange on plates. Pipe the topping onto the slices in a heart shape. Dip a teaspoon in hot water and use this to press hearts into the topping. Drizzle a little olive oil into the indentations and garnish with sprinkles. Serve immediately.

Tips

Depending on your mood, you can colour half the batter red and layer it with the white batter in the cake pan. However, the cake also tastes excellent when not coloured.

The olive oil adds a special twist to this dessert. Give it a try!

Source:

IG Dinkel, Judith Gmür-Stalder