Beetroot Cake
by Editorial Staff
It is always cozy and appetizing if the whole family gathers at the table. For such a case, I propose to prepare a fragrant and very tasty beet cake with spices. A cake made in vegetable oil, with the addition of chopped raw beets to the dough, turns out to be crumbly and moderately moist. As for the beets, there is no pronounced taste in the cake, only a distant aftertaste is felt. The simplest products are needed. Be sure to try this cupcake with tea or coffee.
Cook: 70 mins
Servings: 4
Ingredients
- Beets – 1 pc. (1.5 cups chopped beets)
- Refined vegetable oil – 100 ml + for lubricating the mold
- Eggs – 2 pcs.
- Sugar – 200 g (1 glass)
- Flour – 150 g (1 cup)
- Baking powder – 10 g
- Ground cardamom – 3 g
- Ground cinnamon – 4 g
- Dried ground ginger – 2 g
- Ground nutmeg – 1 pinch
- Salt – 1 pinch
Directions
- Turn on the oven immediately to heat up to 180 degrees.
- Peel, wash, dry and cut the beets into medium pieces.
- Transfer the beets to a blender bowl and chop at high speed. Or you can grate the beets with a medium grater.
- Combine eggs, sugar and salt in a deep bowl.
- Then pour vegetable oil into a bowl.
- Use a mixer to mix the ingredients for a few minutes.
- Add chopped beets to the base.
- Combine flour with baking powder, sift. Stir the dough in small portions and add flour. Add spices – cardamom, cinnamon, ginger and nutmeg.
- Mix the dough well. It turns out a very beautiful color.
- Grease a baking dish with oil. Pour the dough into a mold and send to an oven preheated to 180 degrees. Bake the beetroot cake for 40-45 minutes.
- Let the cake cool slightly in the mold.
- Gently remove the cake from the mold, cut into slices and serve.
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