Christmas beetroot cake | Kukskitchen

Cakes are an essential part of any christmas, but always feel guilty after having a generous portion ( actually several generous portions) of the scrumptious cake. For christmas last time I decided to go for a healthier option which would involve my not so veggie loving son to eat ( with delight) a vegetable that he has refused to try before - Beetroot. My dear friend Priya of Cook with priya, who I met through blogging, posted a gorgeous beetroot cake a while ago which I thought was perfect for my needs. So decided, I went for it.

It was very easy to prepare and like most cakes with veggies in them, had oil instead of butter. Even healthier- I used olive oil.  I used pre-cooked beets but you can cook beetroots in a pressure cooker for 3 whistles or in a microwave for 5 mintues. When using pre-cooked beets make sure you buy ones without any added vinegar.  I then pureed using my food processor. I strained a little of it to get juice around 3 tbsp  which I then used to flavour my icing. Add this to 170g icing sugar and 1 tsp vanilla extract and viola, your icing is ready. Once the cake is cooled down pour it on the cake, let it settle down and after 10 minutes pop in the refrigerator to set for 10-15 mins.

The cake came out so yummy I made it twice within the same week and both times I could not get a decent snap out of it. It was gone like magic.

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Christmas beetroot cake

Serves - 8

Cooking and Prep time - 1 hr 

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Ingredients:

1. Cocoa powder - 50 g
    Plain flour - 175 g

    Baking powder - 1 1/2 tsp
2. Sugar - 200 g
3. Beetroot - 250 g
4. Eggs - 3
    Olive Oil - 200 ml
5. Dark cooking chocolate - 100 g

Method

1. Pre-heat oven to 180 C/ 350 F/ Gas mark 4. Grease a cake pan and line the base with baking parchment.

2. Puree cooked beets using a food processor making sure to avoid lumps.

3. Sift (1) into a large mixing bowl. Add sugar and mix well to combine.
4. Whisk the beetroot paste together with (4) well.
5. Add the wet mix in sections to the dry ingredients mixing to combine after each addition.

6. Add the chopped dark chocolate to this and mix well. 

7. Pour the batter to the cake tin and bake for 40-45 mins or until a skewer inserted to the center comes out clean. Allow it to cool in the cake tin for 5 mins before transferring to a cooling rack





Enjoy your veggie for the day :)

I am sending this recipe to Wedding Anniversary Cakes and Sweets | HM Besties Event #02 conducted by Monu Teena and Haffa. 

Cheers

Sherin Deepu