Beetroot Cake

Beetroot Cake

Beetroot cake is one of the colorful and delicious cakes. Fruit cakes generally have a slightly wet texture but not dough, and that when baking this cake, when you cook and grate the beets, it takes extra water so that it does not cause the cake to knead. Beetroot cake is a category of healthy cakes with natural color that you can decorate as you wish and use it for parties. In addition to being delicious, this cake has many properties due to the presence of beets and is useful for the liver and increases energy levels. Today in cook plans ,we will teach you beet cake with a special colorful sauce.

Ingredients :

  1. White flour: 1 and 1/2 cups
  2. Sugar: 1 glass
  3. Eggs: 3 pieces
  4. Cooked beets: 1/2 cup
  5. Beetroot juice: 1/4 glass
  6. Liquid oil: 1/2 cup
  7. Baking powder: 1 tablespoon of jam
  8. Vanilla: 1/4 teaspoon

Ingredients for preparing a special sauce:

  1. Beetroot juice: 1 glass
  2. Sugar: 1/2 cup
  3. Cornstarch: 2 tablespoons
  4. Lemon juice: 1/2 tablespoon
  5. Grated orange peel: 1/2 tablespoon

Recipes :

First, preheat the oven to 180 degrees for 15 minutes. Remove all cake ingredients 1 hour before refrigeration. Wash the beets and let them cook. When cooking, take them under cold water and peel them and grate them finely. Separate the beets juice and use it for other steps. Mix flour and baking powder together and sift 3 times.

Mix the eggs with the sugar and vanilla for 6 minutes with the fastest stirrer until creamy and elastic, then add the grated beet or beet puree and stir for another minute and add the liquid oil and beet juice. Mix for 1 minute with an electric mixer.

Add the sifted flour to the ingredients in 3 steps and mix gently with a whisk in a circular motion.

Pre-grease the 23 cm mold and cover it with greaseproof paper. Note that you only grease 1/3 of the mold walls, otherwise the cake will not swell. Then pour the cake liquid into the mold and tap it three times on the surface to remove excess air. And place in a preheated oven at 170 degrees for 50 minutes. At the end of the time, check with a toothpick. If it does not come out clean, give it time again for a few more minutes, then take the mold out of the oven and take the beet cake out of the mold when it is slightly hot.

Mix beet juice, cornstarch juice and sugar together and put it on low heat and stir until it thickens. Then, when it is a little thick, add lemon juice and finally add the grated orange peel and remove from the heat. Pour the cool cake on it and decorate.

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