This is my last post on how to use Beets in baking, for this year. There are still many variations on a Beet Cake which can be written out, however, I have many more recipes to finish. As much as I enjoy the challenge of creating new ideas with the ingredients I have at hand, I have a lot more than Beets to talk about.I will admit, I do prefer cooking to baking as well, although having knowledge of both worlds means you will absolutely be able to stretch your grocery bill. I'll discuss more on that in future posts, for now - Chocolate Beet Cake!
This, unlike my other two Beet Cake recipes, this cake uses Milk and requires less oil added to the batter. Otherwise the instructions are similar to those of the other cakes I have discussed.
Ingredients:
1 1/2 Cups Grated Purple Beets
1 1/2 TSPS Vanilla Extract (use the real thing, not imitation)
1/2 Cup Margarine (Unsalted Butter as a substitute)
1/2 Cup 2% Milk
1/2 Cup Vegetable Oil (or Canola as a Substitute)
1/2 Cup Demerara Sugar (Or Golden Brown)
3 Large Eggs
4 TBSPS Dried Baker's Cocoa
1 1/2 Cups All Purpose Flour
1 TSP Baking Soda
1 TSP Baking Powder
1/2 TSP Salt
1 TSP Cinnamon
1/4 TSP Nutmeg
Additional Oil to coat the Pans you will be baking with.
Instructions:
Make sure the Eggs and Margarine are room temperature. Either leave them out overnight or at least a couple of hours prior to working with.
Pre-heat your oven to 350 F
In a medium size Bowl add Margarine and Demerara Sugar. Use a hand Mixer and Blend until smooth. If needed, use a spatula to scrape off of the mixing blades and back into the bowl. you want an even consistency of margarine to sugar.
To the same bowl add Grated Beets, Vanilla, Milk and Vegetable Oil, Blend until smooth. You are using more Beet in this recipe, do ensure the grating is well done so you don't need to worry about large chunks in your cake.
Sift your dry ingredients into a second Bowl and stir to ensure the Cocoa Flour and Spices are evenly distributed.
With a hand mixer, mix everything together. Approximately 2 minutes on a low setting and 3 minutes on a medium setting.
Do take the time to scrape the sides of the bowl back down into the batter after the first blending, to ensure you have all of the proportions correctly distributed within the mix.
2 Loaves, 8" x 4" pans, 35 - 40 Minutes
1 Loaf 9" x 5" pan, 55 - 60 Minutes
12 Cup Cakes 20 - 25 Minutes
Test your Cake with a tooth pick, pierce the centre of the cake quickly with an end and remove. If the tooth pick comes away clean, your cakes are ready. Remove from oven and allow to cool fully on a wire rack
And Tah Dah! A beautiful Chocolate Beet Cake and no one will know there are beets in their dessert!
So, that's it for Beets this year. The last few posts do show you how versatile the Beet can be to work with. I will have more recipes in the future which use Beets as an ingredient, my next few posts will be focusing on more savoury dishes, use of leftovers and ways to stretch a dollar for your grocery bill. There will be the odd comment or post on Comfort Foods and the History of them. Something I am finding myself intrigued with these days is How we have changed our eating habits due to marketing and the availability of Food. We really do over-consume and have become very wasteful as a society.
With a hand mixer, mix everything together. Approximately 2 minutes on a low setting and 3 minutes on a medium setting.
Do take the time to scrape the sides of the bowl back down into the batter after the first blending, to ensure you have all of the proportions correctly distributed within the mix.
2 Loaves, 8" x 4" pans, 35 - 40 Minutes
1 Loaf 9" x 5" pan, 55 - 60 Minutes
12 Cup Cakes 20 - 25 Minutes
Test your Cake with a tooth pick, pierce the centre of the cake quickly with an end and remove. If the tooth pick comes away clean, your cakes are ready. Remove from oven and allow to cool fully on a wire rack
And Tah Dah! A beautiful Chocolate Beet Cake and no one will know there are beets in their dessert!
So, that's it for Beets this year. The last few posts do show you how versatile the Beet can be to work with. I will have more recipes in the future which use Beets as an ingredient, my next few posts will be focusing on more savoury dishes, use of leftovers and ways to stretch a dollar for your grocery bill. There will be the odd comment or post on Comfort Foods and the History of them. Something I am finding myself intrigued with these days is How we have changed our eating habits due to marketing and the availability of Food. We really do over-consume and have become very wasteful as a society.
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