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Beetroot Cake

A community recipe by

Not tested or verified by Nigella.com

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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 root 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 ounce honey
  • 6 fluid ounce 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 ounce 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.

  • 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.
  • Tell us what you think