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Beetroot Cake And Ginger Cream

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Cake	12	Servings

INGREDIENTS

2	c	Grated fresh beetroot
		grated in long strands
		see note
1	c	Vegetable oil, macadamia oil
		is great for this recipe
1	c	Castor sugar, granulated
3		Eggs
1 1/2	c	Plain flour
3	t	Baking powder
1	pn	Salt, salt is needed to
		savour the flavour of the
		beet
1		Nutmeg
1/2	c	Shredded coconut
		Plain yogurt
		Castor, granulated sugar
		Chopped glace ginger

INSTRUCTIONS

From: staplei@planet.mh.dpi.qld.gov.au (Ian)  Date: 8 May 1995 07:01:24
-0600 The following recipe was discussed on  ABC Radio's Queensland
Sunday segment today (7 may 95) by "resident  cook" John Morris of
Rockhampton.  John says that the approach of  winter always brings to
mind beetroot.  NOTE: Grate the beet in long strands not fine grains,
bruise the  strands as best you can to release the juices, make sure
the 2 cups  are well packed down, not just loosely filled.  "Belt the
lot together" (no finesse needed, it's a batter cake mix)  and bake for
55 to 60 minutes in a Moderate oven (don't want it to  rise too
quickly).  A fluted flan tin with a pop out base would be good to cook
it in as  that will leave attractive markings on the edges.  Let it
stand to  cool a bit and firm up before releasing it from the tin.
Dust top with icing sugar just before serving so you get the pink of
the cake showing behind the white icing sugar.  Serve with whipped
ginger cream.  Ginger cream: a. Make with plain yogurt. Blend in some
castor sugar to  thicken it a bit and add chopped glace ginger. Or: b.
Make with  whipped cream.  Blend in some of the juice of the glace
ginger as  well as the chopped ginger.  Sweeten and thicken with a
little castor  sugar.  John suggested this would be excellent served
for Afternoon Tea on a  white plate, with starched napkins and silver
cake forks -- very  up-market :-)  REC.FOOD.RECIPES ARCHIVES  /CAKES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 159 Calories From Fat: 31 Total Fat: 3.5g Cholesterol: 47.7mg Sodium: 655.9mg Potassium: 141.7mg Carbohydrates: 26.8g Fiber: 1.3g Sugar: 3.3g Protein: 5.4g