Beetroot Cake

Preheat the oven to 180°C (350°F). Grease and line two 20 cm round cake tins with parchment paper.

Combine all-purpose flour, baking powder, bicarbonate of soda, mixed spice, and salt in a large mixing bowl. Mix well to distribute the leavening agents evenly.

In a separate bowl, whisk together 375 ml sugar, sunflower oil, and eggs until the mixture is light and pale, about 3 minutes. Fold in the grated beetroots and chopped pecan nuts.

Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Fold in the apricot jam until evenly distributed.

Divide the batter equally between the prepared tins and smooth the tops. Bake in the preheated oven for 45-50 minutes until a skewer inserted into the centre comes out clean.

Remove the cakes from the oven and allow them to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely, about 30 minutes.

Prepare the sugar syrup by combining 375 ml sugar and 315 ml water in a saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer without stirring further.

Add the thinly sliced beetroots to the sugar syrup and simmer for 8-10 minutes until the beetroots are tender and translucent. Remove from heat and let cool slightly, reserving the beetroot slices for garnish.

Beat the cream cheese with sifted icing sugar and grated orange rind until light and fluffy, about 2 minutes. Do not overmix as the cream cheese may become grainy.

Once the cakes are completely cool, place one layer on a serving plate and spread a thin layer of the cream cheese frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting.

Arrange the candied beetroot slices over the top of the frosted cake in a decorative pattern. Drizzle some of the cooled syrup over the beetroot garnish if desired.