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Ginger and beetroot cake
Ingredients
4 large eggs
300 ml soft brown sugar.
400 ml plain/all-purpose flour
2 tsp baking powder
2 tsp vanilla sugar
1 tsp of ground ginger, or 2-3 Tbsp crystallised ginger pieces
300 gram raw beetroot, coarsely grated
175 grams butter, melted & cooled
Method
Whisk eggs with sugar until thick and light caramel colour.
Mix flour, vanilla sugar, ground ginger, baking powder.
Add the melted butter, dry mixture and grated beets to the egg-sugar mixture, folding gently.
Line a 25×25 cm or 25×30 cm baking tray with a parchment paper, pour the batter into the tray.
Bake at 200 C for 35-40 minutes, depending on the size of your tray, until the cake is dark golden brown on the top. Test for doneness with a wooden toothpick- if it comes out dry & clean, the cake is cooked.
Cool a little, then cut into squares.
Serve with a dollop of ginger-flavoured whipped cream would be nice, too.
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