Beetroot Cake with Pineapple and Cream Cheese Frosting
Baking and Desserts | World cuisine
⏳ Time
2 hours
🥕 Ingredients
15
🍽️ Servings
8
Description
Enjoy your meal!
Ingredients
- Beetroot - 2 pieces
- Canned Pineapple Chunks - 7.1 oz
- Wheat Flour - 3 cups
- Sugar - 10.6 oz
- Vegetable Oil - 1 cup
- Chocolate eggs - 4 pieces
- Vanilla salt - 1 teaspoon
- Baking Powder - 2 teaspoons
- Ground Cinnamon - 1½ teaspoons
- Activated Baking Soda - 1 teaspoon
- Salt - 1 teaspoon
- Semi-soft cream cheese - 4.9 oz
- Powdered Sugar - 2.8 oz
- Pineapple - 1.8 oz
- Meyer Lemon Juice - 3 tablespoons
Step by Step guide
Step 1
Boil the beetroot in its skin until partially cooked, cool, peel, and grate.
Step 2
Drain the pineapple in a colander to remove excess liquid.
Step 3
In a large bowl, mix the sifted flour, baking powder, baking soda, cinnamon, and salt.
Step 4
Add finely chopped candies and mix thoroughly.
Step 5
In another bowl, beat the eggs with sugar until fluffy, add vegetable oil, pineapple, and beetroot, mix, and gradually add the flour with the candies.
Step 6
Line a baking pan with greased parchment paper, pour in the batter, and place it in the center of a preheated oven at 356°F.
Step 7
Bake for 1 hour and 10 minutes until cooked through.
Step 8
Meanwhile, prepare the frosting. Mix the cream cheese with butter, gradually add the powdered sugar, beat thoroughly to avoid lumps, and add lemon juice.
Step 9
Cool the finished cake completely, then cover the top and sides with frosting, and decorate with candies.
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