Beetroot cake with corn flour and orange
6 servings
120 minutes
Beetroot cake with corn flour and orange is an exquisite combination of vegetable sweetness, citrus freshness, and soft texture. The origins of this dish trace back to European culinary traditions where root vegetables are often used in baking to impart rich flavor and juiciness. Beetroot gives the cake a deep ruby hue, while corn flour makes the texture tender and airy. Orange zest and juice complement the composition with light fruity notes, creating a harmonious balance of sweetness and acidity. This cake is perfect for cozy home evenings, served with tea or coffee, and the creamy layer adds a special elegance to it. The ease of preparation makes it an excellent choice for lovers of unconventional desserts.
1
Grate the beetroot or chop it in a blender. Separate the egg whites from the yolks.
- Beetroot: 500 g
- Chicken egg: 3 pieces
2
Add ginger, honey, olive oil, egg yolks, vanilla extract, corn flour, baking powder, and orange zest and juice to the beetroot. Mix everything thoroughly.
- Grated ginger: 1 teaspoon
- Sugar: 4 tablespoons
- Olive oil: 100 ml
- Chicken egg: 3 pieces
- Vanilla extract: 1 tablespoon
- Cornmeal: 120 g
- Baking powder (raising agent): 1 teaspoon
- Orange zest: 1 piece
- Oranges: 0.5 piece
3
Whip the egg whites with a pinch of salt to a strong foam and fold into the beet dough.
- Chicken egg: 3 pieces
- Ground cinnamon: 1 teaspoon
- Sugar: 4 tablespoons
4
Grease the removable mold with olive oil, place the dough in the mold, and bake for 40–60 minutes at 180–190 degrees. Check readiness with a match.
- Olive oil: 100 ml
5
Depending on the shape and height of the pie, the baking time may increase — in my 24 cm pan, it comes out low but doesn't take too long to bake.
6
Whip all the ingredients well for the cream.
- Sour cream: 350 g
- Icing sugar: to taste
7
Frost the cake by cutting it into layers or simply with cream on top and let it sit in the fridge for 1-2 hours.
- Sour cream: 350 g
