beetroot bundt cake with whiskey-caramell-sauce

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.

beetroot bundt cake with whiskey-caramell-sauce

  1. 3 eggs
  2. 1 knife point cream of tartar
  3. 1 pinch of salt
  4. 100 ml oil
  5. 125 g soft butter
  6. 250 g sugar
  7. 3 tbs milk
  8. 150 g beetroot
  9. 200 g all-purpose flour
  10. 50 g cacao
  11. 2 tsp baking powder
  12. 1 tsp ground nutmeg
  13. Whiskey-caramell-sauce
  14. 150 g sugar
  15. 50 ml water
  16. 125 g double cream
  17. 30 ml whiskey
  18. créme fraîche
  1. Preheat the oven to 180°C and prepare a bundt cake mould.
  1. Grate the beetroot, use disposable gloves while working with beetroots!
  2. 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.
  3. Whiskey-caramel-sauce
  4. 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.
  5. As soon as the cake is cold you can pour the sauce over it. Ad a dallop créme fraîche.


4 Comments on beetroot bundt cake with whiskey-caramell-sauce

  1. Dörthe von ars textura
    Friday February 27th, 2015 at 12:34 AM (1 week ago)

    Oh wow klingt das lecker! Ich liebe Whisky und Karamell, also ist dieser Kuchen perfekt!

    Liebe Grüße

    • Eschhörnchen
      Saturday February 28th, 2015 at 03:28 PM (7 days ago)

      Liebe Dörthe,

      ich liebe auch Karamell, mit Karamell schmeckt alles doppelt und dreifach so gut, oder? Und man kann ihn fast überall drauf machen, einfach toll.

      Liebe Grüße,

  2. Mila
    Sunday March 1st, 2015 at 07:03 AM (6 days ago)

    Hello, it looks great :) do you used raw or cooked betroot? Many thanks for your reply. Mila

    • Eschhörnchen
      Sunday March 1st, 2015 at 09:43 AM (6 days ago)

      Hi Mila,

      I used raw beetroot. I tried both, but I didn’t taste a big different, so I stick to raw, grated beetroot. It’s less work :-)



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