Beetroot cake
3 eggs
170 g Dansukker Granulated Sugar
95 g Dansukker Light Muscovado Sugar
225 ml cooking oil or rapeseed oil
180 g plain flour
50 g desiccated coconut
10 g baking powder
5 g ground cinnamon
5 g ground cardamom
3 g salt
Approx. 270 g raw beetroot, grated

Frosting
200 g butter at room temperature
180 g Dansukker Icing Sugar
5 g Dansukker Vanilla Sugar
300 g cream cheese
zest of 1 lime
10 ml freshly squeezed lime juice

Decoration
Blueberries
Zest of 1 lime
Edible flowers

Set the oven to 175°C using top and bottom heat.

Beat the eggs and sugar until fluffy. Add the oil. Mix together the flour, desiccated coconut, baking powder, cinnamon, cardamom and salt and fold them into the mixture.

Rinse, peel and finely grate the beetroots and fold into the mixture. Stir until smooth.

Grease a 20 cm springform pan with oil. Bake in the lower part of the oven for 45-50 minutes. Allow the cake to cool slightly, then turn it out onto a wire rack. Cover with a tea towel and allow it to cool completely.

Prepare the frosting. Beat the butter for a couple of minutes. Add the icing sugar and vanilla sugar and whisk together. Fold in the cream cheese and beat the frosting thoroughly. Add the lime zest and lime juice.

Pour into a piping bag with a round nozzle. Split the cake into two layers and place the bottom layer on a cake stand. Pipe swirls of frosting on the cake layer and sprinkle with a few blueberries.

Place the upper cake layer on top. Pipe swirls of frosting all over the cake, then use a spoon to spread each swirl out slightly. Decorate with blueberries and edible flowers and grate a little lime zest over the top.