Okay, so you know I like to post a few recipes up on the blog, and have posted a few more unusual ones such as; Dandelion and Burdock Cake and Milopitakia (apple stuffed biscuits). I thought I would keep in with the unusual theme, and sought inspiration from my recent trip to Staithes when we visited a vintage tea room with a few different types of cakes. The cake of choice being Beetroot and White Chocolate Cake.
Not knowing where to start with making the beetroot cake I headed off to good ole’ Google and came across My Dish’s recipe for the cake, and then went onto the shops to purchase a few ingredients. I slightly deviated from the recipe by using olive oil rather than sunflower oil and bicarbonate of soda rather than baking powder.
Beetroot and White Chocolate Cake
warn you this recipe can be quite messy, and I used disposable gloves to pick
up and cut the beetroot. The beetroot then needs to be mushed, either in a food
processor or by hand blender. I used the latter option as I hate having to
clean the food processor when I’ve used it. This method probably adds a few
minutes to the overall preparation time.
The cake batter can be quite a loose one too, so if you have ever made something like a Guinness cake then it is a similar consistency.
After mixing everything together as the recipe stated, it was time to bake the cake. The recipe says that it takes around 45 minutes to bake…I found that mine too a hell of a lot longer than that. Nearly 2 hours! I’m not quite sure what I did wrong, either the oven was too low, or the batter runnier than it should, but it took a long time to bake. Luckily the cake still turned out brilliant and was super yummy!
There was a hint of the beetroot but the flavour definitely did not overpower the cake, and it tasted mainly of a deliciously rich chocolate cake, very similar to red velvet. I opted to put a bit of vanilla topping on and used one we had around rather than making it myself. Betty Crocker to the rescue!
Do you fancy having a go at this cake?
Check out my Instagram Story (highlight) for a sneak peak behind the scenes of making this cake 🙂
|Beetroot & White Chocolate Cake:|
·350g Cooked (peeled) Beetroot
·150g Self-Raising Flour
·230g Golden Caster Sugar
·200g White Chocolate (chopped into chunks)
·40g Cocoa Powder
·2tbs Cocoa Powder (for dusting)
·2tsp Vanilla Extract / Essence
·1tsp Baking Powder
·1/2 tsp Salt
·165ml Sunflower Oil
1. Preheat the oven to 160°C / Gas Mark 3. Grease and lin your selected cake tin. 28cm tin is advised.
2. Take the beetroot, oil and vanilla essence and blend together until smooth.
3. In a separate bowl, sift the flour, baking powder and salt.
4. Again, in another bowl whisk together the eggs and sugar. (ensure that this is done gradually.)
5. Whisk the egg mixture to the beetroot mixture (gradually). Then fold in the flour mix to this.
6. Stir in the white chocolate chunks.
7. Bake for about 45 minutes (this can be dependent on the runniness of the batter. The cake should be springing back to touch, and a skewer should come out clean.
8. Once baked, cool on a wire rack. When cold cover the top with the selected topping and dust with cocoa powder.
Thanks for reading!