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Beetroot Cake

Beetroot Cake

It seems I have developed a particular fondness for beets this fall after making orange and beet soup a few weeks back. Since then, beets have been a regular feature in my fridge. This is sure to please my friend Mike, who has been asking me to make borscht for a long time now. I've just recently come across the perfect recipe and I will be presenting a creamy beet borscht soon. Expect a dinner invite, Mike!

I was originally going to make another beet soup with the latest batch, until I came across this unusual recipe for beetroot cake. I wasn't sure what to expect, but after a few bites of this almost savory tasting spongy cake, I was hooked, as were my guests. I can honestly say that this was one of the most pleasurable cake eating experiences I have ever had. Honey is used as a sweetener rather than sugar, so it's not too sweet, instead relying on the flavor provided by the beets and spices. The addition of cornmeal also gives the cake a slight crunch. The middle of the cake is almost pudding like, while the edges of the cake have a more traditionally cakey texture. It was unanimously agreed that it should be enjoyed from the inside out.

Beetroot Cake

You can use yellow or red beets for this cake. I choose the red beets because I don't recall ever enjoying a red cake before.

Beetroot CakeBeetroot Cake
Recipe by
Adapted from Baked
Published on October 2, 2007

Beautiful, soft, spongey and just slightly sweet — almost savory — red spiced dessert cake made from red beets

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Cake:
  • 1 bunch (1 lb or 450 g) raw beets (3 to 4 beets)
  • 1-inch piece of ginger, minced or grated
  • 3 large eggs, separated
  • 2/3 cup honey
  • 3/4 cup olive oil
  • 2 teaspoons vanilla
  • 2 heaping teaspoons baking powder
  • 2/3 cup cornmeal
  • zest and juice from 1 orange
  • pinch of sea salt
  • 1/4 teaspoon ground cinnamon
  • pinch of ground cloves
  • 1 1/4 cup unbleached soft white flour
Instructions:
  • Boil the beets for 1 to 1 1/2 hours or until soft. Drain and let cool. Cut off the coarse ends and rub the skins off. Transfer to a bowl and mash until smooth.

  • Grease and flour a 9 or 10 inch springform pan. Preheat an oven to 350°.

  • Beetroot Cake Batter
    In a large bowl, combine the mashed beet, ginger, egg yolks, honey, vanilla and olive oil. Whisk together until well combined.

  • Add the baking powder, cornmeal, orange juice and orange zest, along with the salt, spices and flour. Stir until just combined.

  • In a small bowl, beat the egg whites until stiff peaks form and then fold into the batter.

  • Transfer the batter into the prepared pan. Bake for 35 to 45 minutes or until a toothpick or cake tester inserted into the middle of the cake comes out clean. Cool before serving. Top with a cream cheese icing if desired.

Makes 8 servings
Beetroot Cake

9 comments:

  1. I'm a complete beetroot fiend - LOVE the stuff. I've often made a beetroot and chocolate cake, but I love the look of you're spicy beetroot cake. It even has that lovely beetroot-pink blush on top - not something you get with the chocolate version.

    Oh, I'm looking forward to trying this.

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  2. Wow! nice cake..Have not tried any cakes. Looks delicious.

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  3. who wud have thought that u can make cake out of beets!!!!

    Its amazing to know cakes/breads out of 'I cant think of' veggies -carrots,zucchini and now Beets!

    Oh my this is sure a must try...thanks for posting an innovative recipe :)

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  4. nice idea with beetroot. I have made halwas out of it but never a cake. very nice.

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  5. Beet halwas? That sounds divine. I'd love to get that recipe.

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  6. As one fortunate enough to have tasted this I cannot recommend it highly enough.

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  7. It is very intriguing! I think I would quite like it with the suggested topping.
    I have only tried beetroot in chocolate cake. It was very moist and light!

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  8. Wow, this is something utterly unheard of (at least in my world) What a great idea. Bloody cake, I luv it ;-)

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  9. YUM in the eye!! cant wait to try it!!! :-)

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