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Beetroot Raspberry and Balsamic Cake

Posted on Posted in Cakes .

Beetroot Raspberry and Balsamic Cake

Beetroot Raspberry and Balsamic Cake recipe

This cake was another challenge that was given to me by a chef friend a while ago now. I for a while had strawberries and balsamic vinegar on my radar for a cake to bake one day. However, when given the challenge of creating a cake with beetroot, raspberry and balsamic vinegar, well this was a much more exciting pairing than my Strawberries and Balsamic idea.

I did make this up on the fly (originally I was going to do a balsamic vinegarette syrup for the top), but I must say making this up as I went along and deciding it needed cream and not a syrup was a very smart idea.

Im not a massive fan of cream, however after making this I became addicted to the balsamic cream, therefore cementing the inclusion of cream over another topping option.

Outcome, light fluffy, beetroot and balsamic flavorsome with a raspberry aftertaste.

Beetroot Raspberry and Balsamic Cake recipe

Ingredients:

Cake:

  • 150g butter
  • 170g brown sugar
  • 1 egg
  • 1 tsn vanilla essence
  • 280g self raising flour
  • 1 tsn baking powder
  • ½ tsn bicarbonate of soda
  • 180g grated beetroot
  • 170g raspberries
  • 50ml milk

Icing:

  • 300ml thickened cream
  • 5 tbsn icing sugar
  • 4 tsn balsamic vinegar
  • Few drops of red food coloring (optional)

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 23cm baking tin with baking paper.
  2. Place the butter and sugar in a bowl and beat with electric beaters until the mix is light and fluffy.
  3. Add the egg and vanilla essence, once at a time beating in each addition and until combine.
  4. Squeeze the grated beetroot of excess liquid then place in the bowl with the butter mix (you will loose 60ml of liquid).
  5. Using a food processor process the raspberries and place into the bowl.
  6. Add the milk.
  7. Sift in the flour, powder and soda into the bowl.
  8. With a wooden spoon stir the ingredients until well combined.
  9. Pour the batter into the cake tin and bake in the oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean.
  10. Place the cake on a cooling rack to cool.
  11. Meanwhile to make the topping place the cream, sugar, balsamic vinegar and coloring in a bowl and using electric beaters beat until peaks form.
  12. Cut the cake in half horizontally and spread half the cream on the cut side of the bottom later.
  13. Top with the second layer cut side down and spread with the remaining cream mix.

 

 

Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Beetroot Raspberry and Balsamic Cake recipe

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Coconut and Beetroot Tart

Posted on Posted in Tarts .

Coconut and Beetroot Tart

Coconut and Beetroot Tart recipe

If you’re not a big fan of beetroot then I recommend you check out the below posted recipe…If you love beetroot this pie will put you in heaven.

An addictively strong beetroot flavour gem with an after hit of coconut, the interesting mix of flavours and use of one of the sweetest vegetables will surprise and satisfy.

In previous beetroot baking I have mastered what I think is the best version of Beetroot and Chocolate Brownies, however without the strong taste of chocolate this tart lets the beetroot shine!

Ingredients:

Pastry:

  • 220g plain flour
  • 100g butter
  • 55g white sugar
  • 1 egg yolk
  • 2 tbsn desiccated coconut
  • ½ tsn vanilla essence

Filling:

  • 420g can of beetroot (you will need 250g drained)
  • ½ cup brown sugar
  • 1 tsn group mixed spice
  • 2 tsn lemon juice
  • 1/2 tsn coconut essence
  • 1 cup coconut cream
  • 4 eggs

 

Method:

  1. Pre-heat the oven to 190c.
  2. Place the flour, butter, sugar, egg yolk, coconut and vanilla in a food processor and pulse a few times to combine. Now process until the mix resembles breadcrumbs.
  3. If mix is to dry add 1 tbsn on water and process.
  4. Place the mix into a bowl and kneed until combined, shape into a ball and place in the fridge for 15 minutes.
  5. Roll the dough with a rolling pin on a lightly floured surface and place the dough into a tart tray.
  6. Place baking paper on top of the tart and blind bake for 20 minutes.
  7. Remove the paper and beans/rice and bake for a further 5 minutes.
  8. Reduce the oven to 180c.
  9. Place 100ml water, brown sugar and spice in a bowl, mix together then microwave on high for 1 minute or until the mix starts to bubble. Leave aside to cool.
  10. Place the beetroot, juice, essence, coconut cream and sugar syrup into a food processor and process until smooth.
  11. Whisk the 4 eggs until thick and pale.
  12. Add the beetroot mix into the eggs and fold until combine.
  13. Pour the mix into the tart shell and bake for 40 minutes or until the filling is set.

 

Note:

  • I have sprinkled a little desiccated coconut on top of the tart for presentation.
  • You can use coconut milk instead of cream, however it will change the texture creaminess slightly.
  • Blind baking means the tart will cook but the rice/beans stops the centre of the tart from puffing up, allowing for sufficient space for the filling to sit in.

 

Coconut and Beetroot Tart recipe

Ingredients

Coconut and Beetroot Tart recipe

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Coconut and Beetroot Tart recipe

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Coconut and Beetroot Tart recipe

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Coconut and Beetroot Tart recipe

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Coconut and Beetroot Tart recipe

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Beetroot and Chocolate Brownies

Posted on Posted in Brownies .

beetroot and chocolate brownie recipe

Beetroot and Chocolate Brownies

Beetroot…this vegetable is one of the sweetest veggies around, making it perfect to incorporate into baking. I have tried many beetroot recipes from cakes to tarts and have never been happy with the end result.

I think this beetroot recipe is my 5th attempt at baking with the ingredient and finally I’m onto a winner!

Ingredients

  • 500g beetroot (almost a whole 825g can that has been drained).
  • 175g butter, chopped
  • 255g brown sugar
  • 200g dark chocolate
  • 3 eggs
  • 100g plain flour
  • 35g cocoa powder
  • ¼ tsn ground cinnamon
  • ¼ tsn ground nutmeg
  • 90g walnuts, coarsely chopped

 

Method:

  1. Preheat the oven to 180c and place baking paper in a 25 cm square cake tin.
  2. Process beetroot in a food processor until finely chopped, following do the same with the walnuts.
  3. Place the beetroot, sugar, butter and chocolate in a saucepan over a low heat until all ingredients are melted and the mix is smooth.
  4. Place mix in a bowl and whisk in the eggs with a hand held whisk.
  5. Combine all the dry ingredients in a bowl and sift over the beetroot mix, whisk with a hand held whisk to combine.
  6. Stir in the walnuts.
  7. Pour into the cake tin and bake for 45 mins or until a skewer inserted in the middle comes out clean.
  8. Let the brownie cool in the tin then place in the fridge for 30mins (this will ensure it is set), cut.

 

Notes:

  • Remember this is a dense brownie so it will look a little under cooked and not set. When you take it out of the fridge it will have the most amazing texture. It will melt in your mouth but will not be gooey.
  • I’m not really a fan of walnuts, however added some in for texture purposes. It makes no difference to the taste to go without them.
  • This brownie tastes like a rich chocolate brownie, however has a little zing from the beetroot as an after taste.
  • I had people who don’t like beetroot telling me they loved this and someone who doesn’t like chocolate cake telling me they enjoyed this.

beetroot and chocolate brownie recipe

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beetroot and chocolate brownie recipe

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beetroot and chocolate brownie recipe

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beetroot and chocolate brownie recipe

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beetroot and chocolate brownie recipe

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