Cooked beetroot cake
Cooked beetroot cake is basically the same as raw beetroot cake. The difference besides the boiling or roasting of the beetroot is that the cooked beetroot cake is moister and the earthy taste of the beetroot is muted, not as strong as with raw beets. It tastes more like a very rich fruit cake without the pesky fruits (for those who don’t like fruits). If you like the taste of fruit cake but can’t stand the fruits in it, then you are going to eat your cake and have it, pun intended.
My sister who is a fruit cake connoisseur was blown by this cake. This is one crowd pleaser every cake lover should try and for non-cake lovers, boiled beetroot cake is likely to win you over.
To make Cooked beetroot cake
1 1/2 cup grated beets 3/4 cup veg oil 3 eggs 1/2 cup white sugar 1/2 cup honey 2 tablespoons lemon zest 1 teaspoon vanilla 1 1/2 cups flour 1/4 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda
Trim off the leaves and stalks leaving just enough for you to grip the beetroots with. Scrub the back well, being careful not to pierce the skin, so the red coloured juices don’t seep out on cooking. It can either be boiled or roasted.
To boil, place in a pot of water and boil for 30 to 60 minutes depending on the size of the beets, until a skewer or fork passes through easily. I cut one of mine and as you can see in the boiling pot, the water is red.
To roast, preheat oven to 205 deg. C. Line a baking tray or pan with aluminium foil, place the beetroots in a single layer on the pan and cover with aluminium foil. Bake for 45 to 60 minutes or even more depending on the size of the beetroots, till a skewer or fork passes through easily. Start checking after 30 minutes.
Drain and rinse in cold water.
- Peel off the skin of the beetroots, which comes off easily by rubbing it. Beetroot juice does stain a lot so be careful.
- Grate the peeled beetroots using a grater or food processor.
- Zest lemon with a grater or zester.
- Preheat oven to 180°C, brush a 9-inch round cake pan or loaf pan with butter or oil and lightly sprinkle with flour.
Mix together oil, eggs, sugar, honey, grated beetroot, grated zest of lemon, and vanilla essence in a large bowl, till well combined.
Sift together, flour, salt, baking powder and baking soda, mix well.
Add flour mixture to beetroot mixture and using a wooden spoon or spatula, stir till combined.
Pour into prepared pan.
Bake for 40 to 45 minutes, until a skewer inserted into the centre, comes out clean or when the top is pressed, it bounces back.
Leave to cool for 15 minutes in the pan then remove and transfer to a wire rack to cool completely.
*This healthy beetroot cake can be wrapped tightly in plastic wrap or aluminium foil, and kept at room temperature, 1 to 2 days, in the refrigerator, for 1 week, and in the freezer, for 4 to 6 months.
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