What would you do when you get a good harvest of beetroots? You baked, roast and juice them... and we all be be smiling and showing our 'Red' tainted teeth :)
While harvesting our beetroots ... I was asking Mr H... "Do you think I could make some beetroot cake with these?". He replied mockingly..."hmmm... Are you sure? Heard of Carrot cake but Beetroot Cake??Dont think I would fancy that"
I was not put off with his answer... instead I was quite adamant to try and bake beetroot cake. I searched and found one. Skimming through the recipe that has a 5 Stars rating... I thought, it would be nice to bake a Beetroot Marble Cake!!! It would be something different...
Inspired by the recipe here... and with some changes in the ingredients... plus the Butter Cake Mix... I was on the ball so to speak :)
Outcome: Nobody guessed that it was a 'Beetroot' Cake... didn't have that 'earthy' beets taste. It was a success
- 175g self raising flour
- 50g cocoa powder
- 225g castor sugar
- 3 eggs at room temperature
- 225g raw beetroot - peeled, steam and mashed
- 200 ml corn oil
- a packet Betty Crocker (or similar) Butter Cake mix. (may require 1/2 mix)- prepare according to the instruction on the packet.
Preheat the oven to 200°C.
Line cake tin with greased paper.
Sift the flour, baking powder, cocoa powder and sugar into a bowl. Blend the eggs, beetroot and corn oil in a blender until smooth. Fold the beetroot mixture into the sifted dry ingredients.
Mix the Butter Cake mixture according to the packet instruction.
Pour the beetroot mixture into the base of a greased, lined cake tin, then add on the butter cake mix... keep repeating until fill up to half of the cake tin.
Bake for 40 minutes until risen and set or the skewer comes out clean.