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Photo of Heavenly aromatic corn and beetroot cake by Preeti Patel at BetterButter

Heavenly aromatic corn and beetroot cake

Preeti Patel
0 minutes
Prep Time
40 minutes
Cook Time
4 People
Read Instructions Save For Later

Recipe Tags

  • Egg-free
  • Christmas
  • American
  • Baking
  • Dessert
  • Healthy

Ingredients Serving: 4

  1. Mixed flour -200g ( wheat 100g ragi 75g soya 25g )
  2. Honey 150g
  3. Milk 1/2 cup
  4. oil 1/ 4 cup
  5. American corn 1 / 2 cup
  6. Grated beetroot 1 / 2 cup
  7. Vanilla extract 1 tsp
  8. soda bi carbonate 1 tsp
  9. baking powder 1 / 4 tsp
  10. Nutmeg powder 1 tsp
  11. Cinnamon powder 1 / 2 tsp
  12. Cashew powder 2 tbsp
  13. Cream 1 tbsp
  14. Corn peels


  1. Preheat the oven at 180 degree for 10 mins.
  2. Grease the corn peels and keep aside.
  3. Sieve the following ingredients - Mixed flour, baking soda, baking powder, nutmeg powder and cinnamon powder and mix well.
  4. Add milk and whisk well into a batter
  5. Cashew sauce : now mix cashew powder and cream in a bowl to make sauce.
  6. Pour the batter in greased corn peels and add a layer of cashew sauce on it.
  7. Now again add a layer of batter on it.
  8. Cover this with other corn peel and tie it with a cotton thread.
  9. Bake it in oven for 30 mins.
  10. When the cage is cooled remove the thread and serve it.
  11. You can also pour the left batter and cashew sauce in a muffin mould in same process and bake it.

Reviews (2)  

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Madhuchanda Sharma
Madhuchanda Sharma   Jul-11-2016

the presentation is lovely! the beetroot has to be boiled?

Sujata Limbu
Sujata Limbu   Sep-16-2015

Wow! Very nice, something new and yum to try :D

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