Beetroot Cake
A community recipe by NormNot tested or verified by Nigella.com
Print me
Boil beetroots until soft, drain and allow to cool a little. Rub the skins off then mash until smooth. Preheat the oven to 180C/350F/gas 4. Put beetroot puree, ginger, egg yolks, honey, olive oil and seeds from 1 vanilla pod in a bowl. Whisk together. Add baking powder, polenta, orange zest and juice, salt, allspice, cinnamon and flour. Stir to mix. In a separate bowl, beat the egg whites until stiff and fold them into the beetroot mixture. Get a 25cm/10inch cake tin or cheesecake mould. Butter and dust with flour (line with greaseproof to be really sure!). Pour in the mixture and cook in the preheated oven for about 35 minutes, or until a skewer comes out clean. Allow to cool. Whisk the creme fraiche with the vin santo, sugar and seeds from remaining vanilla pod. Taste and adjust to your liking with more sugar/vin santo. Serve the cake in wedges with a big dollop of the cream.
Boil beetroots until soft, drain and allow to cool a little. Rub the skins off then mash until smooth. Preheat the oven to 180C/350F/gas 4. Put beetroot puree, ginger, egg yolks, honey, olive oil and seeds from 1 vanilla bean in a bowl. Whisk together. Add baking powder, polenta, orange zest and juice, salt, allspice, cinnamon and flour. Stir to mix. In a separate bowl, beat the egg whites until stiff and fold them into the beetroot mixture. Get a 25cm/10inch cake tin or cheesecake mould. Butter and dust with flour (line with greaseproof to be really sure!). Pour in the mixture and cook in the preheated oven for about 35 minutes, or until a skewer comes out clean. Allow to cool. Whisk the creme fraiche with the vin santo, sugar and seeds from remaining vanilla bean. Taste and adjust to your liking with more sugar/vin santo. Serve the cake in wedges with a big dollop of the cream.
Introduction
A Jamie Oliver recipe, perfect for using up a glut of beetroot in an unusual way.
A Jamie Oliver recipe, perfect for using up a glut of beetroot in an unusual way.
Ingredients
Serves: 10
Metric
Cups
- 500 grams raw beetroot
- 20 centimetres fresh ginger (finely chopped)
- 3 large eggs (separated)
- 150 millilitres honey
- 170 millilitres olive oil
- 2 vanilla pod (seeds)
- 2 teaspoons baking powder
- 100 grams polenta
- zest and juice of 1 orange
- 1 pinch of salt
- 1 pinch of allspice
- 1 pinch of cinnamon
- 150 grams plain flour
- 200 grams creme fraiche
- 175 millilitres vin santo
- 1 marsala (or sherry)
- 2 tablespoons caster sugar
- 17⅔ ounces raw beets
- 7⅞ inches fresh gingerroot (finely chopped)
- 3 large eggs (separated)
- 5 fluid ounces honey
- 6 fluid ounces olive oil
- 2 vanilla bean (seeds)
- 2 teaspoons baking powder
- 3½ ounces polenta
- zest and juice of 1 orange
- 1 pinch of salt
- 1 pinch of allspice
- 1 pinch of cinnamon
- 5⅓ ounces all-purpose flour
- 7 ounces creme fraiche
- 6 fluid ounces vin santo
- 1 marsala (or sherry)
- 2 tablespoons superfine sugar
Method
Beetroot Cake is a community recipe submitted by Norm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.