Beetroot cake and ginger cream

Yield: 12 Servings

Measure Ingredient
2 cups Grated fresh beetroot; grated in long strands (see note)
1 cup Vegetable oil (macadamia oil is great for this recipe)
1 cup Castor sugar (granulated)
3 \N Eggs
1½ cup Plain flour
3 teaspoons Baking powder
1 pinch Salt (salt is *needed* to savour the flavour of the beet)
1 \N Nutmeg
½ cup Shredded coconut
\N \N Plain yogurt
\N \N Castor (granulated) sugar
\N \N Chopped glace ginger


From: staplei@... (Ian)

Date: 8 May 1995 07:01:24 -0600 The following recipe was discussed on ABC Radio's Queensland Sunday segment today (7 may 95) by "resident cook" John Morris of Rockhampton. John says that the approach of winter always brings to mind beetroot.

NOTE: Grate the beet in long strands not fine grains, bruise the strands as best you can to release the juices, make sure the 2 cups are well packed down, not just loosely filled.

"Belt the lot together" (no finesse needed, it's a batter cake mix) and bake for 55 to 60 minutes in a Moderate oven (don't want it to rise too quickly).

A fluted flan tin with a pop out base would be good to cook it in as that will leave attractive markings on the edges. Let it stand to cool a bit and firm up before releasing it from the tin.

Dust top with icing sugar just before serving so you get the pink of the cake showing behind the white icing sugar. Serve with whipped ginger cream.

Ginger cream: a. Make with plain yogurt. Blend in some castor sugar to thicken it a bit and add chopped glace ginger. Or: b. Make with whipped cream. Blend in some of the juice of the glace ginger as well as the chopped ginger. Sweeten and thicken with a little castor sugar.

John suggested this would be excellent served for Afternoon Tea on a white plate, with starched napkins and silver cake forks -- very up-market :-) REC.FOOD.RECIPES ARCHIVES


From archives. Downloaded from Glen's MM Recipe Archive, .

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