Thursday, November 21, 2013

Beetroot Cake

I have been wanting to make a beetroot cake for some time, in the hope of having a natural pink / red hued cake. When mixing the ingredients, the batter was a deep pink color and it would have been awesome if the baked result had retained it. But no such luck, the cake when baked looked something like a banana cake. There may be some chemical reaction at such a high temperature that makes the beets lose their color. I regret not taking pictures of the batter, it would have been nice to post it here.  
This beetroot cake is really soft and retains its moistness and is good to go with a cup of tea.
All purpose flour - 250 gms
Baking pwd - 4.5 tsp
Salt - 1/2 tsp
Sugar - 150 gms
Eggs - 2
Oil - 150 gms
Cashew nut - 50 gms
Raisin - 50 gms
Beetroot - 200 gms
Vanilla Essence - 1 tsp
Preheat the oven to 180 degrees Celsius. Grease and dust the cake pan.
Grate the beetroot and then measure it. Roast the cashew nuts and break them into quarters. Keep the eggs in room temperature.
Take a bowl and mix in the flour, salt, sugar and baking powder. Beat the eggs in another bowl then add the oil and beat again till they blend and keep aside. Add the beetroot and the oil and eggs mixture into the flour mix and beat with an electric mixer. Add the cashew nuts and raisins and mix in. Pour the batter into the cake pan and pop it into the oven and bake for about 50 to 60 minutes. Pierce with a knife to check if done and let it cool before slicing it.

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