Beetroot Cake Recipe
If you’re looking for a moist cake, you’ll find it in this Beetroot Cake Recipe! The idea of using beetroot is not new, but most of the recipes I have tried so far have always tasted a little flat. That’s why I added some yoghurt and filled the cake with jam and nougat cream. The taste of the cake has finally convinced me completely. If you are not a fan of nougat, you could leave it out, but you should definitely use the jam.
Do I need to peel beetroot before grating?
It’s generally recommended to peel beetroots before grating them. The skin of a beetroot can be tough and bitter, and peeling the beetroot will help to remove these flavors from the final dish.
To peel a beetroot, wash it thoroughly to remove any dirt or debris. Then, use a vegetable peeler or a sharp knife to remove the skin from the beetroot. Once the skin has been removed, you can grate the beetroot using a grater or a food processor.
If you’re using small or young beetroots, it may be possible to leave the skin on and simply wash the beetroots thoroughly before grating. However, it’s still a good idea to peel larger or older beetroots to remove any tough or bitter flavors.
Regardless of whether you peel the beetroots or not, it’s important to wear gloves when handling beetroots to avoid staining your hands. Beetroots can stain clothing, cutting boards, and other surfaces, so be sure to use a cutting board and utensils that are dedicated to working with beetroots to avoid staining other items in your kitchen.
Can beet root powder be used for baking?
Yes, beet root powder can be used in baking as a natural food coloring and to add nutrients to baked goods. Beet root powder is made from ground, dehydrated beetroots and has a deep red color. It is high in nutrients, including iron, folate, and manganese.
To use beet root powder in baking, you can add it to the dry ingredients along with the flour, sugar, and other dry ingredients. The amount you will need will depend on the recipe and the desired color. A little goes a long way, so start with a small amount and add more as needed. Keep in mind that beet root powder will also add a slightly earthy flavor to your baked goods.
Beet root powder can be used to color a variety of baked goods, including cakes, cookies, brownies, and more. It is a good choice for those who are looking for a natural, plant-based alternative to artificial food coloring. Just be sure to store the beetroot powder in an airtight container and keep it in a cool, dry place to ensure it stays fresh.
Can I eat raw beetroot?
Yes, raw beetroots are safe to eat and are a good source of nutrients. Beetroots are a root vegetable that can be eaten raw or cooked. They have a sweet and earthy flavor and are often used in salads, smoothies, and other dishes.
Raw beetroots are a good source of fiber, vitamin C, and other nutrients. They also contain antioxidants and other plant compounds that may have health benefits.
When eating raw beetroots, it’s important to wash them thoroughly to remove any dirt or debris. You can then slice or grate the beetroots and add them to salads, smoothies, or other dishes. Alternatively, you can peel and slice the beetroots and eat them as a snack.
It’s worth noting that raw beetroots can be slightly bitter in flavor, so you may want to peel them or cut off the stems and leaves before eating them raw. You can also roast or boil beetroots to soften their texture and reduce their bitterness.
Is it better to eat beets raw or cooked?
Both raw and cooked beets can be a healthy and nutritious part of your diet. Here are a few things to consider when deciding whether to eat beets raw or cooked:
- Nutrient content: Some nutrients, such as vitamin C, are sensitive to heat and can be reduced when beets are cooked. However, cooking can also make certain nutrients, such as beta-carotene and lycopene, more readily available for the body to absorb. Overall, the nutrient content of beets is similar whether they are raw or cooked.
- Taste and texture: Beets have a sweet, earthy flavor and a tender, slightly crunchy texture when they are raw. When they are cooked, they become softer and may have a slightly sweeter taste. Some people prefer the taste and texture of raw beets, while others prefer them cooked.
- Ease of digestion: Raw beets can be harder to digest than cooked beets, especially for people with digestive issues. Cooking beets can help to break down some of the fibers and make them easier to digest.
Ultimately, whether you choose to eat beets raw or cooked will depend on your personal preference and any dietary needs or restrictions you may have. Both raw and cooked beets can be a healthy and tasty part of your diet.
Who should not use beet powder?
Beet powder is made from ground, dehydrated beetroots and is a concentrated source of the nutrients found in fresh beetroots. While beet powder is generally considered safe for most people, there are a few groups of people who may want to avoid using it or exercise caution when using it:
- People taking blood thinners: Beetroots contain high levels of nitrates, which can interact with blood thinning medications such as warfarin (Coumadin) and increase the risk of bleeding. If you are taking a blood thinner, talk to your doctor before using beet powder or other products that contain high levels of nitrates.
- People with kidney problems: Beetroots are high in oxalates, which can accumulate in the kidneys and cause kidney stones in some people. If you have kidney problems, talk to your doctor before using beet powder or other products that contain high levels of oxalates.
- People with allergies: Beetroots are a common allergen and can cause allergic reactions in some people. If you have a history of allergies, talk to your doctor before using beet powder or other products that contain beetroots.
Overall, it’s important to talk to your doctor or a healthcare professional before using beet powder or any other dietary supplement to ensure that it is safe and appropriate for you.
What’s the difference between beetroot and beet powder?
Beetroot and beet powder are two different forms of beets, a root vegetable that is high in nutrients and has a deep red color.
Beetroot is the fresh, whole root of the beet plant. It has a round or oblong shape and a rough, bumpy skin. Beetroots can be eaten raw or cooked and can be used in a variety of dishes, such as salads, soups, and roasted vegetables.
Beet powder, on the other hand, is made from ground, dehydrated beetroots. It has a fine, powdery texture and a deep red color. Beet powder is typically used as a natural food coloring and to add nutrients to baked goods, smoothies, and other dishes. It can also be used as a supplement in capsule form.
Overall, beetroot and beet powder are both nutritious and can be used in a variety of dishes. However, they are used in different ways and have different textures and flavors. Beetroot is a fresh, whole vegetable that can be eaten raw or cooked, while beet powder is a dry, ground product that is typically used as a food coloring or supplement.
Ingredients for Beetroot Cake Recipe
An extra moist Beetroot Cake with chocolate. The beetroot and oil make the cake very juicy. The cake also tastes delicious with gluten-free flour.
Chocolate cake:
4 eggs
190 g sugar
1 sachet vanilla sugar
180 g beetroot (cooked and vacuum packed)
60 g yoghurt
200 ml oil
170 g flour
80 g cocoa
2 tsp baking powder
Filling:
3-4 tbsp. apricot jam
3-4 tbsp. nut nougat cream (spread)
Ganache:
170 g dark chocolate
85 ml cream
40 g butter
Instructions
- Preparation: Chocolate cake
- Preheat the oven to 350° F top/bottom heat.
- Grease the springform pan (24 cm).
- Mix the beetroot with the yoghurt.
- Mix flour, cocoa and baking powder in a bowl.
- In a second bowl, beat the eggs with the sugar and vanilla sugar for a few minutes until creamy.
- Add the oil, stirring slowly.
- Add the mixed beetroot.
- Stir in the flour-cocoa mixture thoroughly, but as briefly as possible.
- Pour the chocolate cake batter into the prepared springform pan and smooth it out.
- Bake for approx. 40 minutes.
- Test with chopsticks!
- Leave to cool for a few minutes, then remove the sides of the tin.
- Leave to cool completely.
- Filling: Beetroot chocolate cake
- Slice the chocolate cake 3-4 times horizontally.
- Place the bottom slice on a cake plate and spread with 1 tbsp jam.
- Then spread 1 tbsp. nut nougat cream on top.
- Place the next slice of chocolate cake on top, spread and repeat until all the slices have been used up.
- Note: If the nougat cream mixes with the jam when you spread it on, don’t worry!
- Finishing: Ganache
- Slowly heat all the ingredients in a bowl over a bain-marie over medium heat until the chocolate has melted.
- Mix thoroughly and leave to cool for a few minutes.
- Pour over the beetroot chocolate cake.
- Place in a cool place until ready to eat so that the ganache can firm up a little.
- Tip: The ganache will set much faster in the fridge, but it will also lose its shine.
- If the cake is stored in the fridge, I would take it out at least 30 minutes before serving.
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