Beetnik cake

    (6)
    1 hour 10 min

    This cake is simply great with the odd ingredient of beetroot. It goes in the oven pink and comes out a nice rich golden colour. It's a great way to use up those extra beetroots you have from your garden. I often ice it with a cream cheese icing.


    80 people made this

    Ingredients
    Serves: 15 

    • 225ml vegetable oil
    • 400g caster sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 275g grated beetroot
    • 1 (220g) tin pineapple, pureed with its juice
    • 375g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1 teaspoon salt

    Method
    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
    2. In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the beetroot and pureed pineapple with juice. Combine the flour, baking powder, bicarb, cinnamon, allspice and salt; stir into the beetroot mixture until just incorporated. Spread the cake mixture evenly into the prepared tin.
    3. Bake for about 45 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean. When cool, ice as desired, or eat plain.
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