Photo: David Holifield
Beetroot cake recipe
13 ingredients
40 min + 30 min
10 people
openrecipes
"This cake goes particularly well with morning coffee or afternoon tea – it is what I would call an ‘anytime cake’."
Estimated Nutrition (whole recipe, rough)
967
Calories
28g
Protein
34g
Fat
136g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Beetroot | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200 groundnut oil
- ml golden caster sugar
- 250 medium eggs, whites and yolks separated
- g milk
- 3 raw beetroot, peeled and grated
- 3 roasted hazelnuts, chopped
- tbsp golden sultana and dried cranberry mix
- 150 plain flour
- g baking powder
- 100 ground ginger
- g ground cinnamon
- 100 freshly grated nutmeg
- g cream of tartar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes