Beetroot and White Chocolate Bundtcake: The Healthy Christmas Dessert Recipe
Yes, I had promised you that I wouldn’t post more beetroot-based recipes for a while! Except for the beetroot dessert that I wanted to experiment with as soon as possible! Besides, I still had some leftovers, I couldn’t just throw them away, could I? So I decided!
And here is my super delicious and colorful bundtcake, but in a totally natural way: without artificial coloring and with little sugar. Yes, you heard it right! You’ll find only 70 grams in the entire batter, while in the glaze I chose to replace it with agave syrup, a natural sweetener rich in minerals and with a low glycemic index.
Considering the naturally sweet taste of beetroot and white chocolate, the amount of sweetener is minimal, with an absolutely unique and irresistible result! Your guests will never guess that the mixture is vegetable-based, but as with the carrot cake or the pumpkin muffins, the rule is that nothing is impossible!
This beetroot bundtcake is truly special, a perfect dessert for the holiday season, very simple to make and undoubtedly visually stunning! My guests enjoyed it with great satisfaction and curiosity, and some even went for seconds!
If you love to surprise during the holidays with some visually stunning dessert, here are some of the proposals I myself have introduced at my table:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking time: 55 Minutes
- Portions: Ø 22 mold
- Cuisine: Italian
- Seasonality: Christmas, Fall, Winter, and Spring
Ingredients
- 1 lb red beets, cooked, boiled
- 1 2⁄3 cups all-purpose flour
- 1⁄3 cup brown sugar
- 3 tablespoons agave syrup (alternative to acacia honey)
- 1⁄2 cup butter (melted)
- 3 eggs (at room temperature)
- 2 oz white chocolate
- 2 teaspoons baking powder
- 1 pinch salt
- 1 1⁄2 red beets, cooked, boiled
- 1 tablespoon agave syrup
- 5 drops lemon juice
- 3 oz white chocolate
- 1 tablespoon cream cheese
Tools
- 1 Mixer
- 1 Mixing Bowl
- Electric Whisk
- 1 Kettle
- 1 Spatula
- 1 Sieve
- 1 Mold
- 1 Small Pot
Preparation
Start by cutting the beetroots into chunks. Place them in the bowl of a mixer or blender along with the agave syrup and 2 tablespoons of their cooking water.
In a separate bowl, using electric whisks or a stand mixer, whip the eggs at room temperature with the sugar for 6 minutes until they become light and fluffy.
Slowly add the butter previously melted and cooled.
Gradually incorporate the sifted flour with the baking powder.
Alternate the flour with the blended beetroot cream.
Continue whipping until the ingredients are well combined.
Incorporate the chopped white chocolate roughly with a knife and gently mix with a spatula.
Transfer the mixture into a previously buttered and floured Ø 22 mold.
Bake in a preheated static oven at 350°F for 55 minutes, but the toothpick test will be the true test. Turn off the oven and let cool completely.
In the meantime, in a mixer, blend 1⁄2 beetroot with a few drops of lemon. Then combine the cream cheese and the white chocolate previously melted in a double boiler and mix everything. If necessary, sift through and let cool.
Once the bundtcake has cooled, pour the glaze from the top. If it’s too thick, just add 2-3 tablespoons of cooking broth, and you’re done.
Garnish with white and dark chocolate pralines and let the bundtcake rest for 1 hour before serving. And voilà… your beetroot bundtcake is ready to be enjoyed!
Bon Appétit from La Cucina di Fefe’!
Storage
👉The beetroot and white chocolate bundtcake can be stored without glaze under a glass dome at room temperature for 4-5 days. Otherwise, I suggest storing it in the fridge for a maximum of 2-3 days, as the fresh cheese-based glaze might become rancid. Therefore, garnish only on the day you plan to serve this dessert to your guests.
