Beetroot Cake

This Beetroot Cake is an alternative to carrot cake, delicious too.
You have to try it, so easy to make and keeps well even after 2 days in the fridge.  For better results use fresh beetroot.

By: Isabel Robson
Serves: 10
Preparation: 45 minutes

3 Medium beetroot (raw)
5 Free range eggs
1 Cup Vegetable oil
2 Cups white sugar
3 Cups self raising flour
2 Table spoons baking powder
2 Table spoons chocolate powder
1 Table spoon butter
1 Small pinch of salt
500ml Whipping Cream (decorating)
2 Table spoons white sugar (decorating)
  • Pre-heat oven to 190 degrees Celsius.
  • Peel and chop beetroot (wear gloves to avoid dying your hands).
  • Blend beetroot with vegetable oil and salt until smooth.
  • Add egg yolks (save egg whites) and blend with beetroot.
  • Beat egg whites until firm and leave to one side.
  • Pour the beetroot mixture into a large bowl and stir in sugar.
  • Add chocolate, flour and baking powder, mixing well.
  • Finally add the egg whites,  folding gently and slowly.
  • Grease 2 x baking tins with butter (20 cm diameter).
  • Pour cake mixture into baking tins dividing in equal amounts.
  • Bake for 30 minutes.  Once pricked with fork, the cake should not stick to the fork.  Another way to test it is by pressing slightly, if the cake springs back, it is cooked.
  • Remove from the heat and baking tins.
  • Allow cake to cool down for 20 minutes or longer.
  • Meanwhile whip up cream and add 2 table spoons sugar.
  • Spread whipped cream on top of half cake before placing the other half on top.  Decorate as desired using remaining cream.
A great way to make natural red/pink icing for decoration is to soak freshly chopped beetroot in icing sugar for at least 20 minutes.
After which time, remove the beetroot and add remaining sugar to whipping cream.  All the juice is by then absorbed by the sugar and the colour will not run.  Delicious too.

Beetroot provides excellent health benefits, it is said to help fight cancer, strengthen bones and to protect your heart.

 Who would it thought we could have healthy cakes after all?  Semi healthy as we need to off set the naughtiness of the cream.  I have never claimed to be a Saint!

I am a great fan of using fresh ingredients in season.  When I went to the local market, they had the best looking beets so I just had to grab the biggest bunch they had.

The best way to use beets is by cooking them quickly and they can dry after a few days.  Its taste and juicy properties are at its best when prepared fresh.

I love beetroot salad and add them in stir frys but this time I fancied something different.  Also I had a large quantity of beetroot and did not wanted to have salad every day!
Despite this ingredient not being well known for desserts, it is very sweet.

Beetroot can really add moisture to your cake, its consistent will really depend on the quantity used.

There are various combinations of beetroot cake out there.  Most of beetroot cake recipes are great, you just need to find the one that best suits your taste buds.

Douglas and I took some slices to the office for tasting. Great feedback and mostly everyone enjoyed a slice or two.

Of course, there were skeptics that just the thought of a vegetable being used in a cake, did not inspire them to try it.  Which is fine.
Just like with marmite,  you either love or hate beetroot.

The red colour is prominent in this cake but it is natural unlike the famous Velvet Cake which traditionally is made with red dye.
Red dye has been linked to cancer and personally, I am not taking any chances.

Surprisingly, this Portuguese cake does not taste like beetroot once baked.
I will certainly be cooking beetroot cake again. And again and again...

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