Beetnik cake
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.
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
- Preheat the oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
- 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.
- 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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Reviews & ratings
Average global rating:
(51)
Reviews in English (44)
I have made this beetroot cake three time and its just wonderful you need to cook the beetroot first. A very bit hit with everyone who tried it and they all asked for more. - 14 Sep 2013
I used half quantities of this recipe and vacuum packed beetroot (the sort without vinegar) and made 12 good size buns in paper cases. Moist and tasty. - 20 Jul 2016
I love this recipe its quick and so moist. I love it with a soft cheese topping the same as I use on carrot cake. - 09 Nov 2015
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