Beetroot cake

Beetroot cake

Ingredients Preparation
  • 80g
    raw sugar
  • 30g
  • 90g
    whole egg(s)
  • 2piece(s)
    lemon zest
  • 3g
    powdered aniseed
  • 130g
    weak flour
  • 3g
    raising agent
  • 130g
    sunflower oil
  • 100g
    coarsely grated beetroot
  • 50g
    mashed beetroot
  • 40g

Whisk the eggs with the sugar and add the flour.
Pour in the oil and add the beetroot and the white chocolate.
Place portions of mixture in each silicon mould, filling them halfway. 
Cook at 180ÂșC for about 12/13 minutes. 
Once they are cooked, tip out onto a wire tray so the top stays flat.

Yoghurt cream

Ingredients Preparation
  • 100g
    greek yoghurt
  • 150g
    Philadelphia type cream cheese
  • 45g
    lemon juice
  • 90g
    icing sugar
  • 20g
    powdered yoghurt

Mix the yoghurt with the cheese using the whisker attachment on the food processor.
Add the icing sugar and the powdered yoghurt, previously sieved.
Add the strained lemon juice.
Spread over the beetroot sponge cake.

To finish

Place a button of yoghurt cream on top of the beetroot cake.
Finish off with a few beetroot shoots in the centre.

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