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Ingredients

Serves:
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beetroot 220 g
almond 60 g
sugar 100 g
water 80 ml
olive oil 60 ml
cocoa powder 25 g
baking powder 1 tsp
salt 1/8 tsp
vanillin 1/10 tsp
all-purpose flour 150 g
cherry frozen 100 g

Nutritional information

cal
259,19
prot
4,37
fat
12,62
carbs
32,58
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Lenten beetroot cake with cherries

Lenten beetroot cake with cherries

Ingredients

  • 220 g beetroot
  • 60 g almond
  • 100 g sugar
  • 80 ml water
  • 60 ml olive oil
  • 25 g cocoa powder
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/10 tsp vanillin
  • 150 g all-purpose flour
  • 100 g cherry
    frozen

Have you ever tried bakings with beetroot? If no, you must pay attention to this recipe. No one will guess the secret ingredient! Due to the frozen cherries, the cake is moist inside and melt-in-the-mouth, and the thin crust makes this sweet Lenten baking special. Do try this recipe – we are sure it will be enjoyed by your family and friends.


All author's recipes

Ekaterina Packevich

Recipe author

She was born in Belarus. She has two children- Miroslava and Voislav, she is loving and beloved woman. She is teacher on a class of button accordion by training. Ekaterina is imaginative nature, she wants to know everything: sew, mound out of polymer clay, cook and of course take a picture. Ekaterina thinks that there are new challenges ahead and the main is that she is willing to grow. So Kate is sure that in course of time everything become better and better.

Steps

1
Done

Step 1

Prepare the ingredients. Wash and boil the beetroot, let cool and peel. Remove the cherries from the freezer to defrost slightly. Preheat the oven to 180°C.
2
Done

Step 2

Wash the almonds, dry and grind finely. Puree the beetroot with a blender.
3
Done

Step 3

Add sugar, water at room temperature and olive oil to the beetroot. Mix well.
4
Done

Step 4

Add the ground almond, cocoa powder, baking powder, a pinch of salt and vanillin and sifted flour.
5
Done

Step 5

Mix well till homogeneous. The batter will be quite thick.
6
Done

Step 6

Brush the baking form (we used a 10x20 cm) with a little olive oil using a silicone brush. Pour half of the batter into the form and use a spatula to even it. Put the slightly frozen cherries onto the batter.
7
Done

Step 7

Pour the remaining batter onto the cherries and spread evenly.
8
Done

Step 8

Bake in the middle of the oven for 30-40 mins. Check the doneness with a toothpick – it should come out dry. Let the cake cool slightly and then transfer to the rack to cool completely. Sprinkle the cake with icing sugar and decorate with the remaining berries.
9
Done

Step 9

Cherry cake is done! Enjoy your meal!

Lenten beetroot cake with cherries

Have you ever tried bakings with beetroot? If no, you must pay attention to this recipe. No one will guess the secret ingredient! Due to the frozen cherries, the cake is moist inside and melt-in-the-mouth, and the thin crust makes this sweet Lenten baking special. Do try this recipe – we are sure it will be enjoyed by your family and friends.

  • Автор рецепта:
  • После приготовления вы получите 4
  • Время приготовления: 1 hour 10 mins

Ингредиенты

  • 220 g beetroot
  • 60 g almond
  • 100 g sugar
  • 80 ml water
  • 60 ml olive oil
  • 25 g cocoa powder
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/10 tsp vanillin
  • 150 g all-purpose flour
  • 100 g cherry

Способ приготовления

  • Prepare the ingredients. Wash and boil the beetroot, let cool and peel. Remove the cherries from the freezer to defrost slightly. Preheat the oven to 180°C.

  • Wash the almonds, dry and grind finely. Puree the beetroot with a blender.

  • Add sugar, water at room temperature and olive oil to the beetroot. Mix well.

  • Add the ground almond, cocoa powder, baking powder, a pinch of salt and vanillin and sifted flour.

  • Mix well till homogeneous. The batter will be quite thick.

  • Brush the baking form (we used a 10x20 cm) with a little olive oil using a silicone brush. Pour half of the batter into the form and use a spatula to even it. Put the slightly frozen cherries onto the batter.

  • Pour the remaining batter onto the cherries and spread evenly.

  • Bake in the middle of the oven for 30-40 mins. Check the doneness with a toothpick – it should come out dry. Let the cake cool slightly and then transfer to the rack to cool completely. Sprinkle the cake with icing sugar and decorate with the remaining berries.

  • Cherry cake is done! Enjoy your meal!

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Blackcurrant and chocolate chips muffins
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Marbled cheesecake
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