Pink Ginger Cake

Last year our Pink Ginger Cake won a Gold Taste of Cheshire Award as part of the Groobox entry. This October, it’s back! A spicy cake with it’s pink colour and moist succulence added by beetroot from our farm in High Legh. The cakes are sandwiched together with a tangy cream cheese frosting and decorated with crystallised ginger.

Storage: Please keep the cake in a cake tin in a cool spot.

Ingredients:

Cake: Groobarb’s Beetroot, Wheat Flour, Sugar, Rapeseed Oil, Walnuts, Sour cream, Free Range Cheshire Eggs, Baking Powder, Bicarbonate of Soda.

Icing: Icing Sugar, Butter, Cream Cheese, Milk, Vanilla Essence, Salt.

Crystallised Ginger: Root Ginger, Sugar.

A diverse range of allergens are used in the Field Kitchen, common allergens used include: cereals containing gluten, eggs, milk, mustard, peanuts tree nuts, fish, sesame, and soy.