Ortonesque
New Member
I hope someone can help with this. I tried this cake last year as made by the catering company which provides the recipe on its website. I've tried making it at home twice and each time it's a disaster - it tastes too eggy, the beetroot gives a weird taste, and even though a knife comes out clean at the end of the cooking time, the bottom half of the cake remains greasy and wet. It does look very runny before it goes in the oven. I've thrown both attempts in the bin. I really want to make it though and am geared up for a third attempt. I have received a suggestion to bake it in a ceramic cake tray rather than metal, to switch to coconut flour rather than rice flour as it's more absorbent, but I am still worried something is off on the ratio/quantities. Can anyone give their thoughts? Seems like way too much beetroot to me, and maybe way too much oil?
Millennium seeded beetroot cake
Recipe by Ampersand catering.
Ingredients
5 eggs,
230g dark brown sugar
½ tbsp mixed spice
½ tbsp ground cinnamon
50g desiccated coconut
100g sultanas
200g rice flour
1 tbsp bicarbonate of soda
500g grated raw peeled beetroot
200ml vegetable oil
Mixed seeds to decorate
Method
All in one method except for veg oil.
Bake on 150ºC for 45mins.
Millennium seeded beetroot cake
Recipe by Ampersand catering.
Ingredients
5 eggs,
230g dark brown sugar
½ tbsp mixed spice
½ tbsp ground cinnamon
50g desiccated coconut
100g sultanas
200g rice flour
1 tbsp bicarbonate of soda
500g grated raw peeled beetroot
200ml vegetable oil
Mixed seeds to decorate
Method
All in one method except for veg oil.
Bake on 150ºC for 45mins.
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