Savoury beetroot cake served with Delamere dairies goats cheese and beetroot cannelloni

Essential Cuisine

Essential Cuisine

Standard Supplier 17th October 2014
Essential Cuisine

Essential Cuisine

Standard Supplier

Savoury beetroot cake served with Delamere dairies goats cheese and beetroot cannelloni

Starter cooked by Joseph Jones from Carden Park Hotel during Cheshire Heat of the North West Young Chef Competition 2013


  • •Sr flour
  • •Bicarb
  • •Baking powder
  • •Cinnamon
  • •Sunflower oil
  • •Sugar
  • •Eggs
  • •Beetroot
  • •Cooked beetroot
  • •Red wine vinegar
  • •Lemon
  • •Goats cheese
  • •Whipping cream
  • •Gelatine
  • •Agar agar
  • •Micro herbs


1.To make the cake, grate the beetroot into a bowl.
2.In a separate bowl, mix oil and sugar till well combined, fold in bicarb, baking powder, cinnamon and flour. Once combined mix in beaten eggs, lemon juice and grated beetroot, cook on 330 degrees F for 50 mins.
3.To make goat’s cheese mousse, mix equal quantities of goats cheese and semi whipped cream, soak gelatine and melt in a little hot water mix into goats cheese and set in desired shape, on this occasion a tube.
4.To make beetroot puree, use cooked beetroot, this seems to puree easier than cooking yourself, blend with a hand blender till smooth then add a little vinegar and salt to season and a little pepper to taste.
5.To make beetroot cannelloni make juice out of raw beetroot bring to the boil with a little salt and agar agar, simmer for 4 mins then remove from heat, add pre soaked gelatine and dissolve set on a flat tray for a thin sheet note whilst setting avoid moving the tray as it will not set.
6.Once cooled, cut out oblongs and wrap around goats cheese mousse

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