Pairs well with Beetroot Cake
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Beetroot Cake
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A unique and colorful beetroot cake that is soft and spongy, perfect for Eid celebrations. It features a natural beetroot flavor enhanced with vanilla and optionally red food coloring for a vibrant appearance, layered with cream topping.
02:30:00 total
Serves 8
medium
Dessert Various
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Ingredients
- beetroot - 1 large (large, chopped)
- eggs - 3 (whole eggs)
- sugar - 150-170 grams (granulated sugar)
- oil or butter - 200 ml (can use either oil or butter)
- flour - 250 grams (all-purpose flour)
- baking powder - 10 grams (leavening agent)
- vanilla extract or vanilla flavor oil - 10 grams (for flavor)
- red food coloring - 1 tablespoon (optional, to enhance red color)
- lemon juice - a few drops (a few drops)
Instructions
- Prepare Beetroot Mixture: Chop the large beetroot and blend it in a grinder along with eggs and sugar until smooth.
- Combine Dry Ingredients: In a separate bowl, mix the flour and baking powder.
- Mix Cake Batter: Add the beetroot mixture to a tray or mixing bowl, then add vanilla flavor oil, flour and baking powder mixture, red food coloring (optional), oil or butter, and a few drops of lemon juice. Mix well to form a smooth batter.
- Bake the Cake: You can bake the cake on the stove on low to medium flame for 2.5 to 3 hours, checking regularly to avoid overbaking. Alternatively, bake in a preheated oven at 160-170°C (320-340°F) for about 45-60 minutes or until a toothpick inserted comes out clean.
- Prepare Cream Topping: Once the cake is baked and cooled, apply cream topping to layer and decorate the cake.
