Thursday, November 3, 2011

Chocolate Beet Cake

I saw this recipe in last week's Ottawa Citizen and figured I'd give it a try.

Richard gladly dug up the remnants of the beets from his garden. I chose the largest ones because I thought they'd be easier to peel

Well, they weren't that easy to peel! Thankfully, I only needed 2 cups or about 2 large beets.

The food processor did all the work grating them. Lots of noise and banging around but it worked.

As per the directions, in one bowl I mixed together the dry ingredients featuring spices like ginger and cinnamon.

And whipped up the wet ingredients like eggs, oil and vanilla with brown and white sugar.

Then I added the beet mixture alternating with milk.

Ooh wee! Is that ever a red batter.

And here it is. Still looks pretty red, eh?

But sadly once baked, it seemed to lose a lot of that gorgeous red colour. Wonder what the heck happened to it?


Knatolee said...

The colour is the weirdest thing. I would have expected it to stay, maybe like a red velvet cake? Did it taste good?

Ronna said...

Nat, I wasn't that crazy about the taste of it. Lots of work and not much to write home about...

Elisabeth said...

You just answered my question:
I wonder how it tasted?
Pickled.... that's how beets are at their best!...or in a salad julienned. Yum.

Evlyn said...

Maybe the taste disappeared with the colour.

Knatolee said...

Hmm, I can imagine! The recipe looked okay but the result was not what I expected!


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