I’ve been pretty big into making desserts with vegetables as the late summer harvest goes into overdrive — making a beet cake to use up those prolific, purple roots appearing in my CSA order seemed a no-brainer.
A friend of mine posted a recipe on her blog earlier this year and using that and my own cakey preferences as a jumping-off point for internet recipe-sleuthing, I devised my own variation on the beet cake theme:
- 1 cup vegetable shortening
- 1 1/2 cups turbinado sugar
- 3 eggs
- 2 cups beets (blanched, peeled and finely chopped)
- 1/2 tsp vanilla
- 2 cups unbleached all-purpose flour
- 6 tbsp cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground cardamom
- Preheat oven to 350F. Grease 10-cup round cake pan. Set aside.
- In a large bowl, cream together shortening and sugar. Beat in eggs, then add chopped beets and vanilla. Mix well.
- In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, cinnamon, salt and cardamom.
- Add dry ingredients to wet ingredients, blending at low speed just until moist. Pour into cake pan.
- Bake for 50 minutes, or until edges pull away from the pan and inserted toothpick is removed clean.