Nigella’s Beetroot Cake combines the natural sweetness of beets with the richness of chocolate and the subtlety of crushed almonds. This soft chocolate cake with a lot of vanilla will catch your attention and fill your chocolate cravings.
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What Makes This Dish So Memorable
- Bold And Vibrant Flavors. This Nigella Beetroot Cake pairs beetroot’s earthy sweetness with rich cocoa and nutty ground almonds to delight your taste senses.
- Moist And Tender Texture. Beetroot and sunflower oil give the cake a rich, sensitive crumb.
- Healthier Twist. Beetroot naturally sweetens and moistens the cake, reducing sugar and fat. It’s a tasty way to add nutrients to dessert.
- It unique And Beautiful Presentation. This beetroot-colored cake makes a gorgeous centerpiece for any occasion. It’s visually and tastefully stunning.
What Is Nigella Beetroot Cake Recipe?
Nigella Beetroot Cake is a moist and flavorful dessert made with beetroot, cocoa powder, ground almonds, and eggs. Its earthy sweetness, combined with rich cocoa and nutty undertones, creates a unique taste experience. Named after chef Nigella Lawson, this cake is a delicious and visually appealing treat.
Nigella Beetroot Cake Ingredients
- 250g beetroot, cooked and finely grated
- 200g plain flour
- 2 teaspoons baking powder
- 3 tablespoons cocoa powder
- 100g ground almonds
- 200g caster sugar
- 3 large eggs
- 175ml sunflower oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- A pinch of salt
Nigella Beetroot Cake Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line with parchment paper a round cake tin.
- Combine the grated beetroot, plain flour, baking powder, cocoa powder, ground almonds, and caster sugar in a large mixing basin. Mix thoroughly so that all dry ingredients are equitably distributed.
- In a separate basin, lightly whisk the eggs with a whisk. Add the vegetable oil, vanilla extract, baking soda, and salt to the batter. Mix until thoroughly combined.
- Pour the liquid mixture into the basin containing the dry ingredients and stir until everything is thoroughly incorporated. Verify that there are no masses.
- Transfer the mixture to the prepared cake pan and even out the surface with a spatula.
- Bake in a prepared oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- After baking, remove the cake from the oven and allow it to chill for approximately 10 minutes in the pan. Then, place it on a wire rack to completely chill.
- After the cake has settled, it can be frosted with your preferred cream cheese frosting, dusted with powdered sugar, or eaten plain.
Recipe Tips
- Ensure the beetroot is cooked and finely grated to prevent the cake from containing uncooked or fibrous components.
- For a cake with a rich and intense chocolate flavor, use high-quality cocoa powder.
- Use caution when substituting flour or other ingredients, as this can alter the cake’s texture and moisture.
- To avoid a dense and heavy cake, do not overmix the mixture. Combine the ingredients until they are just combined.
- Adjust the level of sweetness to your liking by adding more or less caster sugar, bearing in mind that beetroot naturally contributes sweetness.
What To Serve With Beetroot Cake?
Nigella Beetroot Cake pairs well with a variety of accompaniments consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream to complement the cake’s flavors. Fresh berries or a dusting of powdered sugar can add a delightful touch of sweetness and visual appeal.
How To Store Beetroot Cake?
- In The Fridge. To store Traditional Nigella Lemon Mousse, transfer it to an airtight container and refrigerate for up to 3 days.
- In The Freezer. To freeze Traditional Nigella Beetroot Cake, first, allow the cake to cool completely. Wrap it tightly in plastic wrap or aluminum foil, or place it in a freezer-safe container. Freeze for up to 3 months.
How To Reheat Beetroot Cake?
- In The Oven Method. Bake at 180°C (350°F). Place the cake slice on a baking pan. The aluminum foil prevents excessive browning. Reheat for 10-15 minutes till warm.
- In The Microwave Method. Put a cake piece on a microwave-safe platter checking and flip the slice every 20-30 seconds, and microwave on medium power until warm to your liking. Overheating can cause dryness.
- In The Steaming Method. Aluminum foil seals the cake slice. Put the packet in a steamer or heatproof dish on a rack over simmering water. Steam for 5-7 minutes.
FAQs
How Do I Know When The Cake Is Done Baking?
To check if a cake is done baking, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is done.
How Can I Make The Cake More Moist If It Turns Out Dry?
To make a dry cake more moist, you can brush a simple syrup or flavored syrup over the cooled cake layers before frosting, you can add a moistening ingredient such as yogurt, sour cream, or applesauce to the batter.
Can I Add Nuts Or Raisins To The Cake For Added Texture?
Yes, you can add chopped nuts or raisins to the cake batter for added texture and flavor.
How Do You Make A Cake Soft And Spongy?
To make a cake soft and spongy, use ingredients like buttermilk or yogurt, which add moisture. Incorporate them gently and avoid overmixing the batter to prevent gluten formation, resulting in a lighter texture.
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Nigella Beetroot Cake Nutrition Facts
Amount Per Serving
- Calories: 300 calories
- Total Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 30mg
- Carbohydrates: 35g
- Fiber: 3g
- Sugars: 20g
- Protein: 5g
- Sodium: 100mg
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Beetroot Cake
Description
Nigella’s Beetroot Cake combines the natural sweetness of beets with the richness of chocolate and the subtlety of crushed almonds. This soft chocolate cake with a lot of vanilla will catch your attention and fill your chocolate cravings.
Ingredients
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line with parchment paper a round cake tin.
- Combine the grated beetroot, plain flour, baking powder, cocoa powder, ground almonds, and caster sugar in a large mixing basin. Mix thoroughly so that all dry ingredients are equitably distributed.
- In a separate basin, lightly whisk the eggs with a whisk. Add the vegetable oil, vanilla extract, baking soda, and salt to the batter. Mix until thoroughly combined.
- Pour the liquid mixture into the basin containing the dry ingredients and stir until everything is thoroughly incorporated. Verify that there are no masses.
- Transfer the mixture to the prepared cake pan and even out the surface with a spatula.
- Bake in a prepared oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- After baking, remove the cake from the oven and allow it to chill for approximately 10 minutes in the pan. Then, place it on a wire rack to completely chill.
- After the cake has settled, it can be frosted with your preferred cream cheese frosting, dusted with powdered sugar, or eaten plain.
Notes
- Ensure the beetroot is cooked and finely grated to prevent the cake from containing uncooked or fibrous components.
- For a cake with a rich and intense chocolate flavor, use high-quality cocoa powder.
- Use caution when substituting flour or other ingredients, as this can alter the cake’s texture and moisture.
- To avoid a dense and heavy cake, do not overmix the mixture. Combine the ingredients until they are just combined.
- Adjust the level of sweetness to your liking by adding more or less caster sugar, bearing in mind that beetroot naturally contributes sweetness.