The beautiful color it leaves on your hand, makes you believe how it will effect your health. But having it raw is something I can’t think of. Basically beetroot was always paired with chocolate to beat its earthy an pungent taste.
I took three risks first by substituting the white flour with whole wheat flour and next by not including the chocolate and reducing the sugar. To my surprise it was worth taking the risk, it came out a perfectly moist and tender cake and all the pink color came out on the top leaving the bottom brown. Nobody even noticed that it had beetroot in it. I think overcooking of beetroot makes the beetroot taste more prominent but here using the grated beetroot instead of roasting or boiling does not let the beetroot taste overshadow.
I loved watching his show when I was new to baking however the words he used were very alien to me like gateau, Mogador delice noisette etc. not able to get what he is mixing or making but still loved his whipping and his creations how smoothly and how magically he create a masterpiece out of nothing. Now after one year, things are different I do relate with all those words they are no more alien to me, I am becoming more and more familiar with them.
Lovely journey so far and enjoying every bit of it and day by day I am becoming more passionate, more mad over baking.
Recipe adapted from Eric lanlard (I halved the recipe)
- 200ml vegetable oil
- 250g golden caster sugar( I used brown sugar and reduce it to 200gm)
- 150g raw beetroot, grated
- 100g Walnuts, chopped, plus extra to decorate
- 100g chopped toasted hazelnuts, plus extra to decorate(I omit this)
- 3 egg, separated(I used 4 eggs)
- 1 tsp Baking powder
- 2 tsp Mixed spice(I used vanilla essence)
- 3 tsp Milk
- 200g Flour(I used wholewheat flour)
- 4 tbsp apricot jam(I omit this)
1. Preheat the oven to 200ºC.
2. Pour the oil and sugar in a bowl and whisk.
3. Mix in the beetroot, walnuts and hazelnuts, then add the egg yolks, baking powder and mixed spices and whisk in.
4. Mix in the milk and the flour.
5. In a separate bowl whisk the egg whites using a hand mixer or a stand mixer at full speed until firm peaks form.
6. Fold the whisked egg white in the beetroot mixture.
7. Place the mixture in two 4″ cake tins (for half of the recipe) and bake for 30 minutes in the oven.
8. Cool on a wire rack. Heat the apricot jam and glaze the cake with it.
This humble beetroot has multiple benefits.(source: health India)
- Prevents plaque formation and reduces ‘bad’ cholesterol
- beetroot is a powerhouse helps reduce blood pressure.
- Is great for pregnant mums
- Beats osteoporosis
- Keeps diabetes under check
- Treats anaemia
- Helps relieve fatigue
- Boosts brain power and may treat dementia
- Beats constipation and keeps the stomach healthy
- Protects you from cancer
- Improves sexual health and stamina