Beetroot cake

Beetroot cake

By
From
Paris Pastry Club
Serves
8
Photographer
Helen Cathcart

Most recipes for beetroot cake include chocolate in one form or another, but once you slice into this one, it has the hue of crimson-red ink and the deep flavour of the roasted beets of my childhood. The very ones – roasted, almost-burnt, skin on – that I would eat with my bare hands and tint my fingers with their juices. Back then, just a pinch of fleur de sel, and perhaps a squeeze of lemon juice, were the only necessities. Nowadays, a dust of flour and a fat vanilla pod seem to be a must.

The earthy perfume of this cake will fill your kitchen and your house. And whenever raindrops start hitting the window again, I think you should know that a slice of this delicious cake will reheat – from frozen – beautifully in the microwave, making for a perfect, almost instant, winter warmer.

Ingredients

Quantity Ingredient
3 eggs
175g caster sugar
1 vanilla pod, seeds
250g raw beetroot, peeled and very finely grated
175g plain flour
10g baking powder
1 teaspoon ground cinnamon
120g butter, melted

Method

  1. Preheat the oven to 170°C. Generously butter and line a 22 cm cake tin with baking parchment.
  2. Whisk the eggs, sugar and vanilla seeds for 3–5 minutes until fluffy and doubled in size.
  3. Gently fold in the grated beetroot and incorporate the flour, baking powder and cinnamon until just smooth.
  4. Transfer a couple of spoonfuls of the batter into the melted – but cooled – butter and mix vigorously until combined, then fold it all into the remaining batter.
  5. Pour the batter into the prepared tin and bake for 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool on a wire rack, then turn out onto a serving plate.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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