Beetroot seems to be my favourite ingredient these days… I had an idea of combining the same ingredients as I would for a beetroot stew that I sometimes make, but to make a sweet cake out of it.
Beetroot Cake
4 dl finely grated beetroot
1 tbsp finely grated ginger
4 dl wheat flour
3 dl muscovado sugar
1 tsp baking soda
2 tsp baking powder
3 tsp Orgran egg replacer
1 dl grated coconut
150 g vegetable margarine, melted
1/2 dl lime juice (juice of one lime)
2 dl coconut milk
Topping:
25 g vegetable margarine
1 dl soy yogurt
1/2 dl powdered sugar
I made this cake simply by first mixing the dry ingredients, including sugar and the egg replacer, in a bowl. Then I added the grated ginger and then the beetroot, and mixed carefully. Then I added the coconut milk and limejuice, mixed, added the melted margarine and mixed still a little bit more. It’s important not to mix these kind of cakes too much, in order to not make them chewy.
I poured the dough into a cake tin, which was greased and coated with grated coconut. I baked the cake for about an hour in the oven, in 175°C.
Then I made the the topping for the cake, by melting the margarine and mixing with the other ingredients. It was quite runny and not that pretty, but it didn’t matter so much, since I wasn’t going to transport the cake anywhere.
For the taste of the cake… It tasted surprisingly much of beetroot, but it wasn’t unpleasant. The difference between this cake and a carrot cake was that somehow beetroot was more distinguishable in the ready baked cake, than carrot in a carrot cake. So all in all: a strange, but nice cake. I don’t actually know for what kind of crowd it would be best suited for, but at least it would surprise most people.
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