for 16 pieces

Cake mould

a little	butter, soft
a little	white flour

Cake mixture

200 g	butter, soft
220 g	sugar
¼ tsp	salt

4	eggs
150 g	cream quark

250 g	white flour
150 g	shelled ground almonds
1 ¼ tsp	baking powder

70 g	unsalted, shelled pistachios
100 g	dried cranberries

3 tbsp

beetroot juice

Icing

150 g	icing sugar
2 tbsp	beetroot juice

How it's done

Cake mould

Brush the ring-shaped cake mould with a little butter, dust with flour.

Cake mixture

Place the butter in a bowl, whisk in the sugar and salt.

Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the quark.

Mix the flour, almonds and baking powder and stir into the mixture.

Divide the mixture into 2 portions. Coarsely chop the pistachios, set aside 2 tbsp. Mix the remaining pistachios and the cranberries into one half of the cake mixture.

Mix the beetroot juice into the other half.

To fill

Using tablespoons, spoon the cake mixtures alternately into the prepared cake mould.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip onto a cooling rack and leave to cool completely.

Icing

Combine the icing sugar and beetroot juice, pour over the cake, sprinkle with the reserved pistachios, leave to dry.

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