The last time I tried using beetroot for baking was using the natural red pigment for making red velvet cake. The taste of fresh beetroot may not be well-liked by all because of its 'muddy' taste. I was worrying that this loaf cake which was packed with grated beetroot will be a turned off. It actually tasted nice! The zest and juice from the lemon actually helped to reduce/eliminate the 'muddy' taste :D I offered my girl half a slice just to let her have a taste, in the end she polished up the remaining half...and asking for more!
Recipe source : 'Nigella Christmas' by Nigella Lawson
Ingredient
- 200gm coarsely grated red beet
- 250gm butter, softened
- 200gm sugar
- 4 eggs
- grated zest from 1 large lemon
- juice from 1/2 lemon
- 1 cup dried cranberries
- 220gm plain flour
- 1/2 tsp ground nutmeg
- 1 tsp baking powder
Method
- In a mixing bowl, cream butter and sugar until light & fluffy.
- Beat in eggs, one at a time, till well incorporated.
- Stir in grated beets, cranberries, lemon juice and zests.
- Sift in flour, nutmeg, baking powder and fold till well combined.
- Spoon the mixture into a lined loaf pan. Bake in preheated oven at 160 deg cel for 1 hour or until a skewer inserted comes out clean.
- Cool in pan for 15 mins before turning it out onto a wire rack to cool completely.
This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat Your Heart Out and Domestic Goddess Wannabe
This post is linked to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
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