Beetroot Cake

Beetroot Cake Recipe - Delicious and Easy to Make

Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Beetroot cake is a delightful and unique dessert that combines the earthy sweetness of beetroots with the rich, moist texture of a traditional cake. This recipe transforms the humble beetroot into a decadent treat, perfect for special occasions or as a novel addition to your baking repertoire. The vibrant color of the beetroot not only adds a beautiful hue to the cake but also infuses it with a subtle sweetness and moisture that makes this cake stand out from the rest.

History

The use of beetroot in cakes dates back to the 19th century when bakers began to experiment with vegetables as ingredients to add moisture and natural sweetness to their desserts. Beetroot, with its high sugar content, became a popular choice, especially during times when sugar was scarce or expensive. Over time, the beetroot cake evolved, incorporating various spices and ingredients to enhance its flavor. Today, it stands as a testament to the creativity of bakers past and present, offering a delicious alternative to more traditional cake recipes.

Ingredients

625 ml all-purpose flour
10 ml baking powder
7 ml bicarbonate of soda
15 ml mixed spice
5 ml salt
375 ml sugar
315 ml sunflower oil
4 large eggs
500 ml peeled and grated beetroots
250 ml chopped pecan nuts
65 ml apricot jam
cream cheese icing
500 g cream cheese
85 ml sifted icing sugar
10 ml grated orange rind
topping
375 ml sugar
315 ml water
3 medium beetroots, peeled and thinly sliced

How to prepare

Preheat the oven to 190°C.
Sift the flour, baking powder, bicarbonate of soda, mixed spice, and salt twice.
In a large mixing bowl, beat the sugar, oil, and eggs.
Add the beetroot, nuts, and jam and mix well.
Sift in the flour mixture and mix well.
Pour the mixture into a greased deep 20 cm diameter baking pan and bake for 1 hour, or until a skewer inserted in the center comes out clean.
Cool slightly in the pan, then turn out onto a wire rack to cool completely.
Spread the mixture thickly with icing and decorate with candied beetroot topping.
Place the cream cheese in a mixing bowl.
Fold in the icing sugar and gently mix in the orange peel.
Place 250 ml (1 cup) each of the sugar and water in a saucepan.
Bring it to a boil.
Add the beetroot and reduce the heat to moderate.
Boil for 25 minutes.
Remove the beetroot slices.
Combine the remaining sugar and water in another saucepan and boil until the sugar dissolves.
Transfer the beetroot to this mixture and let it cool.
Store the beetroot in syrup in an airtight container at room temperature until ready to use.

Variations

For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend. To reduce the sugar content, consider using a natural sweetener like stevia in place of sugar. Adding orange zest to the batter can also enhance the flavor profile of the cake.

Cooking Tips & Tricks

To ensure your beetroot cake is as moist and flavorful as possible, consider the following tips:

- Use fresh beetroots for the best flavor and color. Pre-cooked or canned beetroots can be used in a pinch but may not yield the same results.

- Grate the beetroots finely to ensure they blend well into the batter and cook evenly.

- Do not overmix the batter once the flour is added to keep the cake light and fluffy.

- Allow the cake to cool completely before icing to prevent the cream cheese icing from melting.

Serving Suggestions

Serve the beetroot cake chilled or at room temperature. It pairs beautifully with a cup of coffee or tea for an afternoon treat. For an extra indulgence, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

This recipe utilizes the creaming method, where sugar and oil are beaten together before adding eggs and other ingredients. This technique helps to incorporate air into the batter, resulting in a lighter, more tender cake.

Ingredient Substitutions

If sunflower oil is not available, any neutral-flavored oil, such as canola or vegetable oil, can be used. Walnuts or pecans can replace the chopped nuts for a different texture and flavor.

Make Ahead Tips

The beetroot cake can be baked a day in advance and stored in an airtight container at room temperature. Prepare the cream cheese icing and candied beetroot topping on the day of serving for the best texture and flavor.

Presentation Ideas

For an elegant presentation, decorate the top of the cake with candied beetroot slices and a sprinkle of chopped nuts. A dusting of icing sugar can also add a touch of sophistication.

Pairing Recommendations

This cake pairs well with a light, fruity wine such as a Riesling or a sparkling rosé, which complements the earthy sweetness of the beetroot.

Storage and Reheating Instructions

Store the beetroot cake in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed at room temperature, so allow it to sit out for about an hour before serving. The candied beetroot topping should be stored separately at room temperature.

Nutrition Information

Calories per serving

A single serving of beetroot cake contains approximately 450 calories. The calories come from a combination of carbohydrates, fats, and proteins, making it a high-energy dessert option.

Carbohydrates

This beetroot cake, per serving, contains approximately 60 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the all-purpose flour and sugar, providing energy for the body. The beetroots also contribute to the carbohydrate content, along with dietary fiber, which aids in digestion.

Fats

Each serving of beetroot cake contains about 20 grams of fat, mainly from the sunflower oil and cream cheese. These fats contribute to the cake's moist texture and rich flavor. While the cake does contain some saturated fat from the cream cheese, the majority of the fats are unsaturated, which are considered a healthier fat option.

Proteins

The beetroot cake provides approximately 8 grams of protein per serving. The eggs and cream cheese are the primary sources of protein in this recipe, essential for building and repairing tissues in the body.

Vitamins and minerals

Beetroots are a good source of several vitamins and minerals, including vitamin C, folate, and manganese, which are preserved in the baking process. These nutrients contribute to various health benefits, such as improved immune function and bone health.

Alergens

This recipe contains common allergens such as eggs, nuts, and dairy. Individuals with allergies to these ingredients should exercise caution and consider suitable substitutions.

Summary

Overall, beetroot cake is a nutrient-rich dessert that offers a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals. While it is a high-calorie treat, it can be enjoyed in moderation as part of a balanced diet.

Summary

Beetroot cake is a moist, flavorful dessert that combines the natural sweetness of beetroots with the richness of cream cheese icing. This recipe offers a unique twist on traditional cake recipes, providing a visually stunning and delicious treat. With its rich nutritional profile and versatile serving options, beetroot cake is sure to be a hit for any occasion.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a sunny day in early spring, and I was rummaging through an old box of recipes that I had collected over the years. As I sifted through the yellowed papers and faded index cards, my eyes landed on a piece of parchment with a delicate script that read "Beetroot Cake."

I couldn't remember where I had gotten this recipe from, but something about it intrigued me. I had never made a cake with beetroot before, and I was curious to see how it would turn out. So, I gathered all the ingredients listed – flour, sugar, eggs, and of course, fresh beetroot – and set to work in the kitchen.

As I grated the beetroot and mixed it into the batter, a sweet earthy aroma filled the room. The vibrant color of the beets stained the mixture a deep magenta, and I couldn't help but marvel at the beauty of nature's bounty. I poured the batter into a greased cake tin and popped it into the oven, eager to see the end result.

As the cake baked, the scent of warm spices and sweet beets wafted through the air, making my mouth water in anticipation. When the timer finally dinged, I carefully removed the cake from the oven and let it cool on a wire rack.

Once it had cooled, I sliced a piece and took a bite. The flavor was unlike anything I had ever tasted – a perfect balance of sweetness and earthiness, with a hint of warmth from the spices. The texture was moist and tender, with a slight crunch from the grated beetroot. It was truly a delight for the senses.

I couldn't wait to share this newfound recipe with my family and friends. I made another cake to take to our weekly potluck dinner, and it was a hit. Everyone marveled at the unusual flavor and texture of the cake, and many asked for the recipe.

Over the years, I have made this Beetroot Cake countless times, tweaking the recipe here and there to suit my tastes. I have added a dollop of cream cheese frosting on top, or a sprinkling of chopped nuts for extra crunch. Each time I make it, I am reminded of that sunny day when I stumbled upon this hidden gem of a recipe.

I have since learned that this recipe was passed down through generations in a small village in Eastern Europe, where beetroot was a staple ingredient in many dishes. The villagers believed that beetroot was not only delicious but also had healing properties, and they incorporated it into their cooking whenever they could.

I feel a connection to those villagers whenever I make this cake, as if I am carrying on a tradition that has been passed down through the ages. I am grateful for the serendipitous moment when I found this recipe, and I am grateful for the joy it has brought to me and my loved ones.

So, the next time you come across an old recipe that piques your interest, don't hesitate to give it a try. You never know what hidden treasures you might discover in the pages of a recipe box. And who knows, you might just stumble upon your new favorite dish – just like I did with my beloved Beetroot Cake.