Beetroot and walnut cake

Beetroot and Walnut Cake – a sweet and savory delight!

Preparation time: 15 minutes
Baking time: 65 minutes
Total time: 80 minutes
Servings: 12

Who would have thought that such a versatile vegetable as beetroot could become the star of a delicious dessert? Beetroot and walnut cake not only combines unique flavors but also brings a splash of color and health into our lives. Rich in nutrients and low in calories, beetroot is an inspired choice for any sweet tooth looking to enjoy a healthier recipe.

Let's get to work!

Ingredients:

- 220 g of raw beetroot, grated on a large grater
- 3 eggs
- 150 g of sugar
- 150 g of brown sugar (molasses is an excellent alternative)
- 180 g of flour
- 300 ml of oil (sunflower oil is ideal)
- 150 g of chopped walnuts (a mix of nuts and hazelnuts can add even more complex flavor)
- 1 teaspoon of cinnamon
- 1 packet of baking powder
- 1 teaspoon of vanilla extract
- a pinch of salt
- 1 cube of butter (about 80 g)
- 250 g of cream cheese (at room temperature)
- 200 g of powdered sugar
- 100 g of butter (at room temperature)

Preparing the cake:

1. Preparing the dry ingredients: In a medium bowl, combine 180 g of flour, a pinch of salt, 1 packet of baking powder, and 1 teaspoon of cinnamon. These ingredients will add flavor and structure to your cake. Mix well to ensure the baking powder and cinnamon are evenly distributed.

2. Beating the wet ingredients: In another bowl, add 300 ml of oil, 150 g of sugar, and 150 g of brown sugar. Use a mixer on high speed to blend these ingredients until you achieve a smooth, almost creamy mixture. This step is essential to ensure a fluffy cake.

3. Adding the eggs: Add the 3 eggs, one at a time, continuing to mix. Make sure each egg is well incorporated before adding the next. This will help aerate the mixture, making the cake fluffier.

4. Combining the ingredients: Fold the dry ingredient mixture into the wet mixture, simultaneously adding 220 g of grated beetroot, 150 g of chopped walnuts, and 1 teaspoon of vanilla extract. Use a spatula to gently mix, being careful not to overmix.

5. Preparing the baking tray: Preheat the oven to 180 degrees Celsius. Prepare a 20x25 cm baking tray by greasing it with half of the butter cube. Place a sheet of baking paper in the tray and grease it with the remaining butter. This simple trick will allow you to easily remove the cake from the tray.

6. Baking the cake: Pour the mixture into the tray and level the surface. Place the tray in the preheated oven and bake the cake for 45 minutes. Then, reduce the oven temperature and bake the cake for another 20 minutes. It is crucial to check the cake using the toothpick test – if it comes out clean, the cake is ready!

7. Cooling the cake: Once the cake is golden brown, remove it from the oven. Allow it to cool completely in the tray, then remove the baking paper and transfer it to a rack to cool completely.

Preparing the frosting:

1. Mixing the ingredients: In a bowl, add 250 g of cream cheese, 100 g of butter at room temperature, and 200 g of powdered sugar. Use a spatula to incorporate the sugar into the cream, then mix well with a mixer until you achieve a smooth and glossy frosting.

2. Applying the frosting: When the cake is completely cooled, spread the frosting evenly over it. Make sure it is evenly distributed for an appetizing appearance.

3. Decorating: Slice the cake and garnish each piece with chopped walnuts or grated orange peel for an extra touch of flavor and color.

Chef's tip:

To add extra flavor, you can experiment with spices like nutmeg or ginger, or you can add 50 g of chopped dark chocolate to the cake mixture. Also, if you prefer a more intense flavor, consider adding a little orange extract to enrich the overall aroma.

Ideal pairings:

Beetroot and walnut cake is wonderful alongside a cup of herbal tea or a fragrant coffee. Additionally, vanilla ice cream alongside a slice of this dessert will turn any meal into a celebration.

Nutritional benefits:

Beetroot is an excellent source of antioxidants, vitamins A and C, and minerals such as iron and potassium. Walnuts add protein and healthy fats, making them a nutritious choice for a dessert.

Frequently asked questions:

- Can I use canned beetroot? Yes, but make sure it is well drained to avoid adding too much liquid to the mixture.
- How do I store the cake? Keep the cake in an airtight container in the refrigerator for up to 5 days. The frosting will remain fresh and delicious.

In conclusion, beetroot and walnut cake is not only a delicious dessert but also an opportunity to explore new flavors and combinations. I encourage you to try this simple recipe and enjoy the final result! Bon appétit!

 Ingredients: 220 g of raw grated beetroot, 3 eggs, 150 g of sugar, 150 g of brown sugar (I used molasses), 180 g of flour, 300 ml of oil, 150 g of chopped walnuts, a teaspoon of cinnamon, a packet of baking powder, a teaspoon of vanilla essence, salt, a cube of butter, 250 g of cream cheese (at room temperature), 200 g of powdered sugar, 100 g of butter (at room temperature)