Last week we had beetroots in our organic box. Beetroots are the reason we order an organic box weekly; because I don’t like beetroots. Why? Well, that’s what the small child in me would say. In fact, I don’t know the main reason. However, I always wanted to be able to bake a beetroot cake. So, why not go to a supermarket and buy some roots? That’s too easy for me! In addition, if you order an organic box and you don’t know what’s inside, it’s possible that you’ll be forced with ingredients you don’t like or you would never buy on the market.
Maybe you’ll find a new super-duper vegetable or fruit, and you’ll wonder how you could have lived until now without eating the great stuff.
Since beetroots are in season now, I make a lot of beetroot cakes. My favorite one is this beetroot bundt cake with whiskey-caramell-sauce with creme fraîche. I like the contrast between créme fraîche and a sticky whiskey-caramell-sauce. It adds a bit of tangy flavor to the sweet cake.
- 3 eggs
- 1 knife point cream of tartar
- 1 pinch of salt
- 100 ml oil
- 125 g soft butter
- 250 g sugar
- 3 tbs milk
- 150 g beetroot
- 200 g all-purpose flour
- 50 g cacao
- 2 tsp baking powder
- 1 tsp ground nutmeg
- 150 g sugar
- 50 ml water
- 125 g double cream
- 30 ml whiskey
- créme fraîche
- Preheat the oven to 180°C and prepare a bundt cake mould.
- Grate the beetroot, use disposable gloves while working with beetroots!
- Separate the egg white and egg yolk. Whisk egg white with half of the sugar, salt and cream of tartar until firm peaks. Set aside. Combine the remaining sugar with oil and butter and whisk until fluffy and pale, ad egg yolks and milk and whisk slightly. Sift flour, cacao, baking powder and nutmeg onto the oil mix and whisk again until everything is combined. Ad the beetroot and stir everything. Ad the end fold in the egg white in two steps. Fill the dough into the bundt cake mould and bake for 40 - 50 minutes. Cool down the cake on a wire rack.
- Caramelize sugar and water in a small pan, when the caramel is golden ad the double cream and cook slightly until the sugar is disolved and you have a sticky sauce. Stir in whiskey.
- As soon as the cake is cold you can pour the sauce over it. Ad a dallop créme fraîche.