This month's ABC recipe was an interesting one: Beet and Ginger Cake. The recipe also calls for cream cheese frosting, but I chose to leave the cake "naked". I played a little bit with the recipe and made several tweaks which you'll find below.
|Moist and flavorful (and nut-free)!|
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The kitchen smelled wonderful while this cake was baking. The candied ginger, warm spices and orange zest filled the kitchen air. Unfortunately, I couldn't taste it the same day, because it came out of the oven less than an hour before bed time.
- When I took my first bite, I could taste the ginger, the orange zest and the spices immediately. I couldn't taste the beets at all. It reminded me of a fruit cake or Xmas cake, without being dry.
- Hubby enjoyed it too. Considering it contains almost 50% whole wheat, it came out remarkably moist and soft. He gave it a 9 out of 10 rating!
- A couple slices were frozen for later consumption. It tasted just as good as day 1.
- Leftovers were taken to work. Some people were skeptical, especially those who really dislike beets. I can say that all were won over and loved the cake!
- I think this recipe would lend itself well to substituting the beets with other fruits and/or vegetables. With fall around the corner, I think this recipe might work with shredded apples. In the summer, I would consider using shredded zucchini.
- Another consideration is to bake this into muffins.
- Update 10/7/2018: made this cake again but without the candied ginger (I didn't have any). Instead, I used 1-1/4 tsp ground ginger. I added 2-3 Tbsp milk to the batter in the end. Baked the batter in a 9" x 9" square pan for 22-25 min in a 350 F oven.
Beet and Ginger cake
(adapted from David Lebovitz' blog, who in turn adapted it from "Sweet" by Yotam Ottolenghi)
Dry ingredients (sift together):
- 100 gr all-purpose flour
- 85 gr whole wheat flour
- 15 gr cornstarch
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 120 gr granulated sugar
- 1 packet vanilla sugar (8 gr)
- 2 large eggs, room temperature
- 100 gr canola oil
- 60 gr sour cream or plain yogurt, room temperature
- 50 gr finely chopped candied ginger
- 50 gr craisins (dried and sweetened cranberries)
- 260 gr grated beets (used pre-cooked organic beets)
- Zest from 1 large navel orange
- Preheat the oven to 350 F.
- Grease and flour an 8" round or square pan. I used a star-shaped pan that I bought a long time ago and never used before (from IKEA).
- Have ready two bowls: one for dry ingredients and one for wet ingredients.
- Add the wet ingredients to the dry ingredients. Using a spatula, gently combine all the ingredients together.
- Add in the mix-ins and gently stir to combine.
- Pour the batter into the prepared pan.
- Bake for 40 min, or until a skewer inserted in the middle comes out clean or with a few moist crumbs (not raw batter).
- Remove cake from pan and cool on wire rack.