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You might be thinking, beet in a cake? Are you kidding? Well yeah, there are beets in this cake but you can’t taste it at all! Interesting enough?
Add the cubed beetroot to a pot containing water. Cook the beets in water for 15-20 minutes or until tender. Drain and let it cool. Puree the beetroots until smooth. Set aside. This should yield one cup.
Taste the beet puree. If the beet puree is not sweet, add 2-3 tablespoons of sugar to it. The beets should be naturally sweet but if it is not then, addition of sugar is essential.
Preheat oven to 180° C. Grease a 22 cm baking tin with oil and place a disc of parchment paper to fit the size of the inner bottom of the tin. Add a tiny amount of oil and grease the parchment paper and sides as well.
Sift the plain flour, wholewheat flour, cocoa powder, baking powder, baking soda and salt into a clean dry bowl. Take this mixture and sift it two more times. This will ensure that you get an airy cake.
To this, add the sugar and whisk it until well combined. Add the cinnamon powder and whisk again.
In another bowl, add the eggs, water, one cup of beet puree and oil. Whisk together until thoroughly combined. Add the yogurt and whisk again.
Add the wet mixture to the dry mixture and whisk until smooth and lump free. The batter will be on the loose side and not very thick.
Pour the mixture into the greased tin and bake for 5 minutes. Reduce the temperature to 160° C and bake for a further 22-25 minutes or until a skewer/ knife inserted into the centre comes out clean.
Once the cake has cooked, cool it in the tin for 10 minutes. Later, flip it onto a wire rack and let it cook completely.
Dust the cake with Icing sugar and drizzle melted chocolate over it. Serve.🙂
SERVING: 14
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
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Ohio
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
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