This is a cake that one can have and eat it too. Beetroot puree gives the color and a slightly sweet flavor to the cake. Choco chips of course are a perennial favorite. Eggless made with yogurt and a little ghee. End result is quite tasty and unless told, no one will miss the egg. It is quite spongy too.
I had organic beet roots in plenty and seeing those pink beauties gave me the idea for this cake. Unlike the puritans out there, I did not sieve the flour 7 times and beat the mix until the hand gave away. I just dumped everything into the regular mixie jar, gave it a few twirls and poured into the pan. It works out fine in the end. Enjoy the cake.
Ingredients:
- One large beetroot - peeled and grated.
- 1/2 cup sugar
- 1/4 cup fresh yogurt
- 1 tablespoon ghee
- 1/2 cup maida/all purpose floor
- 1 table spoon corn flour
- 1 table spoon besan
- 1 table spoon milk powder
- 3/4 tsp cooking soda
- 3/4 tsp baking powder
- 1/4 cup choco chips
Method
- Grind together the peeled beet, sugar, yogurt into a thick paste. I did not cook the beetroot and the end result did not taste any 'beety' unless told.
- Add the flours (maida, corn flour and besan) plus the milk powder and give couple of turns to mix in the flours.
- Sprinkle the baking soda and powder into the mixie jar. Give couple of turns again. For better results follow the tried and tested method of sieving the flours and mixing the flours.
- Depending on the consistency of the mix, one might need to add more liquids or flours. Fresh beets will give out a lot of water.
- Grease a cake pan with ghee/oil and dump the mix.
- Bake on the middle rack of a oven first for 200 Degrees Centigrade for 10 minutes. The reduce the temperature to 150 and bake for another 20 minutes until the cake is perfectly set.
- Cool it if you can wait and slice.
No comments:
Post a Comment