Pepper Cake with Icing

Ingredients

• 250 g beet juice
• 100 g Raw sugar
• 2 tsp gingerbread spice mix
• 1 tsp organic lemon zest
• 1 tsp orange zest (from an organic orange)
• 375 g flour
• 3 tbsp baking powder
• 1 egg (medium size)
• 3 tbsp milk
• 1 egg white (medium)
• 250 g powdered sugar (sifted)
• blue, green and red food coloring

Instructions

1. 1.

   Add beet juice, sugar, spices, orange and lemon zest to a pot and heat. Let cool.

2. 2.

   Mix flour with baking powder in a bowl. Add egg, milk and beet mixture and knead into a smooth dough. Roll out on a floured surface to ½ cm thickness and cut out round cookies (5 cm diameter). Place on a parchment-lined baking sheet. Bake in a preheated oven at 180°C (gas: level 2-3, convection: 160°C) for 15–20 minutes. Cool on a wire rack.

3. 3.

   Beat egg white lightly. Whisk with powdered sugar to make a pourable icing; add a little water if needed. Divide the icing into three portions. Color each with blue, green and red food coloring. Put each portion in a small plastic bag and cut a tiny corner. Decorate the pepper cakes as desired.