Beetroot Cake with Corn Flour and Orange
Baking and Desserts • European
Description
Beetroot Cake with Corn Flour and Orange
Ingredients
- Beetroot 20 oz
- Chocolate eggs 3 pieces
- Sugar 4 tablespoons
- Corn Flour for Polenta 5 oz
- Olive Oil 5 fl oz
- Grated Ginger Root 1 teaspoon
- Ground Cinnamon 1 teaspoon
- Baking Powder 1 teaspoon
- Vanilla extract 1 tablespoon
- Orange zest 1 piece
- Oranges ½ piece
- Sour Cream 10 oz
- Powdered Sugar to taste
Step-by-Step Guide
Step 1
Grate the beetroot or blend it in a mixer. Separate the egg whites from the yolks.
Step 2
Add ginger, honey, olive oil, yolks, vanilla extract, corn flour, baking powder, zest, and juice of the orange to the beetroot. Mix everything thoroughly.
Step 3
Whip the egg whites with a pinch of salt until stiff peaks form and fold them into the beetroot batter.
Step 4
Grease a springform pan with olive oil, pour the batter into the pan, and bake for about 40–60 minutes at 180–375°F. Check for doneness with a toothpick.
Step 5
Depending on the shape and height of the cake, the baking time may increase — in my 24 cm pan, it comes out low but bakes not too long.
Step 6
For the cream, whip all the ingredients well.
Step 7
Frost the cake as desired by cutting it into layers or simply topping it with cream, and let it sit in the refrigerator for 1–2 hours.
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