The ‘Baking’ category:

Beetroot cake

May 28th, 2011

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The beetroot in the garden are ready to dig up, the first of our own seedlings to harvest!  Unfortunately I am not a huge fan of beetroot in its usual forms.  I vaguely remember reading somewhere that beetroot can replace carrot in pretty much any recipe…  Wait, you can make cake with carrots!  I was skeptical, but the idea of bright purple cake seemed like an entertaining challenge, so off I went…

Holy moly, that is one seriously garish looking cake mixture!

It looked a bit calmer when it came out of the oven:

I intended to make cream cheese frosting, but we had no cream cheese.  Instead I fashioned a sort of orange buttercream by beating 50g of softened butter into 200g of icing sugar and adding some orange juice (about 20ml I believe).  It could have done with some more grated orange zest but by then I had washed up and extracting the grater from the pile of dishes was just too annoying.

I managed to get a picture just before Soren stuck his hand in the icing:

It turned out better than I hoped.  I can’t actually taste any difference between this and a really nice carrot cake.  So the verdict on beetroot cake – it is exactly the same as carrot cake but a more exciting colour.

Here is my recipe (adapted from the carrot cake recipe in the River Cottage cakes handbook)

130g wholemeal flour

2 tsp baking powder

Pinch of sea salt

150g softened butter

Grated zest of 1 orange

150g caster sugar

3 eggs

60g ground almonds

150g of dried fruit and nuts (I used pecans and raisins)

220g grated beetroot

  • Cream the butter and orange zest, then beat in the sugar
  • Beat in the eggs one at a time
  • Sift the flour, baking powder, salt and spices and fold in
  • Add the fruit, nuts, ground almonds and beetroot
  • Spoon into a lined cake tin (I used a 25cm round but smaller would be fine) and bake at 180 degrees C for 40-45 minutes
  • Allow to cool before frosting.