Just like I'd wanted to try making a carrot cake for ages, ever since I discovered blogosphere, I have wanted to try a beetroot cake. I kept reading the different recipes that people put up and I kept buying beetroots. S didn't seem to like the idea of a beetroot cake and so each time I bought beetroots, I ended up making soup. One time, I made a beetroot kurma of sorts. I put it in sambar. In short, everything but the cake.
Since I also feel that whatever the carrot can do the beet can beat! As Amma and Appa were getting ready to leave yesterday, I decided I had to make something for them to take back. This was my chance to experiment. And what a lovely experiment this turned out to be. I will make this again for sure.
1 cup Beetroot, grated
1 tsp Cinnamon Powder
A pinch of Nutmeg Powder
1 1/3 cup Flour
Preheat the oven to 400F (200 C).
Grease and flour/line two 8-inch cake tins.
In a bowl, beat the eggs until light. Add the sugar and oil and beat well. Add the beetroot, carrots, almond and cashew powders and raisins.
In another bowl, sift together the flour, baking powder, and the cinnamon and nutmeg powders. Fold in the beetroot-egg mixture and mix gently until the dry ingredients are moistened. Pour into the prepared cake tins and bake for 30 minutes or until a knife/skewer, inserted into the centre of the cake, comes out clean.
This is a great tea-time cake. It would also pair very well with a glass of milk for an after dinner snack.