Beetroot Cake with Ginger

Baking and Desserts | Russian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Beetroot Cake with Ginger

Ingredients

Beetroot - 9.2 oz
Grated Ginger Root - 1.1 oz
Lime - 1 piece
Demerara Sugar - 3.5 oz
Chocolate eggs - 2 pieces
Olive Oil - 3 fl oz
Wheat Flour - 5.6 oz
Salt - a pinch
Vanillin - to taste
Baking Powder - 1 teaspoon
Cinnamon - ½ teaspoon
Cardamom - a pinch
Cream - 3 fl oz
Powdered Sugar - to taste
Fresh Berries - 3.9 oz

Step by Step guide

Step 1

Grate the raw beetroot on a medium grater.

Step 2

Grate the ginger. Zest the lime (or lemon) - it will add a refreshing note to the cake.

Step 3

Next, add the ginger, zest, and juice of 1 lime, sugar, 2 egg yolks, spices (cinnamon, cardamom, vanillin), and pour in the oil to the beetroot. Mix well.

Step 4

Add the sifted flour with salt and baking powder. Mix again.

Step 5

Whip the egg whites until stiff peaks form. Gradually fold into the beetroot mixture. Gently mix.

Step 6

Pour the mixture into a greased mold (line the bottom with parchment paper). The mold should be 18 cm in diameter. Bake at 374°F for about 30-40 minutes until a toothpick comes out clean.

Step 7

Remove the finished cake from the mold and let it cool. For a more festive appearance, you can cover the cake with a 'cap' of cream. To do this, whip 30-35% cream with powdered sugar until peaks form. Cover the cooled cake with cream and decorate with berries. Chill in the refrigerator for about 2 hours.