Summary

Ingredients

• 375 g beetroot, cooked
• 300 ml oil (sunflower oil)
• 5 egg (s)
• 275 g flour
• 3 teaspoons, leveled baking powder
• 100 g cocoa powder
• 375 grams sugar
• 1 packet vanilla sugar
• Icing sugar for dusting
• Butter for the mold
• Flour for the mold

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Instructions

1. Grease a cup cake tin (approx. 2.5 l capacity, 25 cm diameter) and dust it with a little flour. If necessary, cut off the woody ends of the beetroot. Cut the tubers into pieces.
2. Finely puree the beetroot and oil with a hand blender. Mix in the eggs one by one. Mix the flour, baking powder, cocoa, sugar and vanilla sugar together. Add the puree and stir to form a smooth dough.
3. Pour the batter into the mold. Bake in the preheated oven (top / bottom heat: 175 ° C, convection: 150 ° C, gas: level 2) for approx. 45 - 50 minutes.
4. Let the cake rest in the baking pan for about 10 minutes. Then turn out onto a wire rack and let cool down. Dust with powdered sugar.