Beetroot cake
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Beetroot cake
Ingredients: Beetroot cake
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2.8 ozraw sugar
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1.1 ozsugar
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3.2 ozwhole egg(s)
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2 piece(s)lemon zest
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0.1 ozpowdered aniseed
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4.6 ozweak flour
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0.1 ozraising agent
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4.6 ozsunflower oil
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3.5 ozcoarsely grated beetroot
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1.8 ozmashed beetroot
Preparation: Beetroot cake
Whisk the eggs with the sugar and add the flour.
Pour in the oil and add the beetroot and the white chocolate.
Place portions of mixture in each silicon mould, filling them halfway.
Cook at 180ºC for about 12/13 minutes.
Once they are cooked, tip out onto a wire tray so the top stays flat.
Yoghurt cream
Ingredients: Yoghurt cream
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3.5 ozgreek yoghurt
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5.3 ozPhiladelphia type cream cheese
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1.6 ozlemon juice
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3.2 ozicing sugar
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0.7 ozpowdered yoghurt
Preparation: Yoghurt cream
Mix the yoghurt with the cheese using the whisker attachment on the food processor.
Add the icing sugar and the powdered yoghurt, previously sieved.
Add the strained lemon juice.
Spread over the beetroot sponge cake.
To finish
Place a button of yoghurt cream on top of the beetroot cake.
Finish off with a few beetroot shoots in the centre.
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