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Beetroot cake

Recipe from: 2/1/2004 12:00:00 AM

Ingredients 12
Servings 12
Time 30 minutes


  • 500
    raw beetroot
  • 2
    thumb-sized pieces of frsh ginger, finely chopped
  • 3
    large eggs, separated
  • 150
  • 60
  • 170
    olive oil
  • 2
    vanilla pods, the seeds
  • 10
    baking powder
  • 100
  • 1
    orange, grated peel and juice
  • 1
    pinch each salt, ground allspice and ground cinnamon
  • 150
    cake flour


about 35 minutes
Preheat oven to 180 °C.
Boil the beetroot until tender, drain and cool slightly.
Rub the skins off and purée flesh until smooth.
Whisk together the beetroot purée, ginger, egg yolks, honey, sugar, olive oil and vanilla seeds.
Add baking powder, polenta, orange peel and juice, salt, allspice, cinnamon and flour to mixture.
In a separate bowl, whisk the egg whites until stiff and fold them into the beetroot mixture.
Line a 25 cm diameter cake pan with waxed paper.
Pour beetroot mixture into pan and bake for 35 minutes or until the cake springs back when pressed lightly with a fingertip.
Remove from oven, cool and decorate with icing sugar dusted in the shape of a heart.

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