Beetroot Cake with Ginger
Baking and Desserts • Russian
Description
Beetroot Cake with Ginger
Ingredients
- Beetroot 10 oz
- Grated Ginger Root 0 oz
- Lime 1 piece
- Demerara Sugar 5 oz
- Chocolate eggs 2 pieces
- Olive Oil 5 fl oz
- Wheat Flour 5 oz
- Salt a pinch
- Vanillin to taste
- Baking Powder 1 teaspoon
- Cinnamon ½ teaspoon
- Cardamom a pinch
- Cream 5 fl oz
- Powdered Sugar to taste
- Fresh Berries 5 oz
Step-by-Step Guide
Step 1
Grate the raw beetroot on a medium grater.
Step 2
Grate the ginger. Zest the lime (or lemon) - it will add a refreshing note to the cake.
Step 3
Next, add the ginger, zest, and juice of 1 lime, sugar, 2 egg yolks, spices (cinnamon, cardamom, vanillin), and pour in the oil to the beetroot. Mix well.
Step 4
Add the sifted flour with salt and baking powder. Mix again.
Step 5
Whip the egg whites until stiff peaks form. Gradually fold into the beetroot mixture. Gently mix.
Step 6
Pour the mixture into a greased mold (line the bottom with parchment paper). The mold should be 18 cm in diameter. Bake at 375°F for about 30-40 minutes until a toothpick comes out clean.
Step 7
Remove the finished cake from the mold and let it cool. For a more festive appearance, you can cover the cake with a 'cap' of cream. To do this, whip 30-35% cream with powdered sugar until peaks form. Cover the cooled cake with cream and decorate with berries. Chill in the refrigerator for about 2 hours.
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