I decided to try an interesting combination by preparing a sweet bundt cake with beetroot, to continue experimenting with new recipes to offer on our tables. Beetroot, as we know, is a food rich in beneficial properties, such as its detoxifying effect and mineral content. In addition, it seems to be particularly useful during flu periods. However, these characteristics mainly refer to raw beetroot, while we do not know for sure which nutrients remain unchanged after cooking. For convenience, most of us buy beetroot already steamed and vacuum-packed. These packages, which are easily found in supermarkets, offer the advantage of having a ready-to-use product that keeps well in the refrigerator.
Beetroot in the kitchen lends itself to multiple uses, especially thanks to its splendid purplish color, which, although it changes slightly during cooking, continues to make our preparations unique and fascinating. Even the bundt cake, just out of the oven, retains these wonderful visual characteristics, but I assure you that it also has a delicious flavor and, above all, a softness and internal moisture that will remain intact for days.
The preparation is very simple and does not differ from that of the traditional bundt cake: the only difference is that beetroot, previously blended and turned into pulp with the help of a food processor, is added.
For lovers of homemade bundt cakes, I remind you of other delicious variants
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Energy 353.87 (Kcal)
- Carbohydrates 46.91 (g) of which sugars 28.70 (g)
- Proteins 5.88 (g)
- Fat 17.41 (g) of which saturated 3.20 (g)of which unsaturated 13.55 (g)
- Fibers 1.29 (g)
- Sodium 40.19 (mg)
Indicative values for a portion of 118 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs
- 1 1/2 cups sugar
- 7 oz beetroot (boiled)
- 3/4 cup vegetable oil
- 3/4 cup milk
- 2 1/2 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 packet vanillin (or vanilla essence)
- 1 packet baking powder for desserts
- to taste sugars (for the surface)
Tools
- 1 Food Processor
- 1 Stand Mixer
- 1 Bundt Cake Pan
Preparation
The first step is to blend the beetroot with the food processor until you obtain a homogeneous pulp. Usually, nothing needs to be added, but if you notice that the beetroot does not easily turn into cream, you can add part of the oil provided for in the recipe to make the operation easier.
We start the preparation by whisking the whole eggs with the sugar until a light and frothy mixture is obtained. We can use the stand mixer with the whisk or an electric whisk. Once the eggs are beaten, gradually add the beetroot pulp, continuing to mix with the whisk. The mixture will take on a purplish color. Continue incorporating the vegetable oil, milk, flour, spoonful of cocoa, vanillin, and finally the baking powder.
When the dough is smooth and homogeneous, butter and flour the bundt cake pan. Pour the batter into the pan and sprinkle the surface with sugars. Bake in a preheated oven at 350°F for 40 minutes. Since the batter is quite moist, it may be necessary to add a few more minutes of baking, depending on the power of your oven. Before removing from the oven, always remember to perform the toothpick test.
NOTES
The sweet beetroot bundt cake will surprise you with its bright color, unique flavor, and above all, its incredible softness, which will remain intact for days if stored in traditional cake containers with a lid. If you wish to make it even more delicious, you can add dark chocolate chips to the batter or decorate the surface with walnut halves.
If you enjoyed the recipe or have questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can we use dried beetroot?
Dried beetroot is useful for coloring the batter, but using boiled beetroot helps to keep the batter moist during baking and keeps it soft for days.
