Beetroot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 large eggs300 ml soft brown sugar, lightly packed400 ml plain/all-purpse flour2 tsp baking powder2 tsp vanilla sugar1 tsp of ground ginger, or 2-3 Tbsp crystallised ginger pieces300 gram raw beetroot, coarsely grated175 grams butter, melted & cooled
Whisk eggs with sugar until thick and light caramel colour.
Mix flour, vanilla sugar, ground ginger, baking powder.
Add the melted butter, dry mixture and grated beets to the egg-sugar mixture, folding gently.
Line a 25x25 cm or 25x30 cm baking tray with a parchment paper, pour the batter into the tray.
Bake at 200 C for 35-40 minutes, depending on the size of your tray, until the cake is dark golden brown on the top. Test for doneness with a wooden toothpick- if it comes out dry & clean, the cake is cooked.
Cool a little, then cut into squares.
Serving Size: I cut 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user SHY_BUNNY.
Mix flour, vanilla sugar, ground ginger, baking powder.
Add the melted butter, dry mixture and grated beets to the egg-sugar mixture, folding gently.
Line a 25x25 cm or 25x30 cm baking tray with a parchment paper, pour the batter into the tray.
Bake at 200 C for 35-40 minutes, depending on the size of your tray, until the cake is dark golden brown on the top. Test for doneness with a wooden toothpick- if it comes out dry & clean, the cake is cooked.
Cool a little, then cut into squares.
Serving Size: I cut 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user SHY_BUNNY.
Nutritional Info Amount Per Serving
- Calories: 157.8
- Total Fat: 8.1 g
- Cholesterol: 31.7 mg
- Sodium: 123.3 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 0.7 g
- Protein: 2.1 g
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