Beetroot Cake

Beetroot Cake
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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Beetroot Cake calories by ingredient


Introduction

Something different to do with the lovely, schmuley beetroot! It's like carrot cake, but pink!

I added a dollop greek yogurt on top with a little honey, ginger & cinnamon mixed in. Something different to do with the lovely, schmuley beetroot! It's like carrot cake, but pink!

I added a dollop greek yogurt on top with a little honey, ginger & cinnamon mixed in.
Number of Servings: 16

Ingredients

    4 large eggs
    300 ml soft brown sugar, lightly packed
    400 ml plain/all-purpse flour
    2 tsp baking powder
    2 tsp vanilla sugar
    1 tsp of ground ginger, or 2-3 Tbsp crystallised ginger pieces
    300 gram raw beetroot, coarsely grated
    175 grams butter, melted & cooled

Directions

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.