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I took my mum's recipe for victoria sponge and adapted it with chocolate and beetroot. They were so delicious. You don't really taste the beetroot; it makes the cakes more moist.
Chocolate Free
If you want remove the chocolate just replace it with the same amount of flour.
Gluten Free
I made these with gluten free self raising flour (Doves Farm) and it worked beautifully.
Ingredients
170g butter
170g caster sugar
120g cooked beetroot puree
3 eggs
1 pinch salt
30g pure cocoa powder
140g self raising flour
1 tablespoon milk
Method
1. Preheat oven to 180° C (350 F)
2. Cream the butter and sugar together until light and a little fluffy
3. Add the beetroot and mix in well. It doesn't need to be a perfect puree, mine has a few small chunks of beetroot.
4. Whisk the eggs well in a separate bowl and then add to mix
5. Sieve the flour, cocoa and pinch of salt on to the mixture
6. Gently fold in the flour/cocoa and the milk into the mixture for a with a metal spoon. Take no more than 15 seconds to do this to keep as much air in the mixture as possible.
7. Put mixture into cupcake cases, fill about 3/4 as they will rise
8. Baked in the center of the oven for 15 minutes if small and about 18-20 minutes if large.
This makes approximately 10 large cup cakes or 16 small cup cakes
taken from "gelatine home cooking secrets". The white layer is made from mayonnaise, cream cheese and gelatine, and the bottom layer is beetroot jelly.
Real Bread Campaign member Tom Baker making experimental beetroot bread at Loaf social enterprise, Birmingham UK, August 2010
A quick drawing of beetroot, one of my favourite vegetables, trying out my new sanguine Conti pencil.
beets, mushrooms, carrots, onion, garlic, bay leaf, lemon zest, lemon juice, salt & pepper, veggie stock, fresh mint, butter, sour cream, peprika : really simple dish but tastes super fancy and gourmet.