Beetroots are packed with essential nutrients so it makes me wonder why I havent tried this sooner.

It got me thinking this could be the new red velvet. Just think some cupcakes with cream cheese… The possibilities are there.
So just beet it.

Xoxo

T.

Serves: 10-12

Preparation: 10 minutes

Cooking time: 75 minutes

Ingredients:

• 225 grams butter, softened
• 185 grams sugar
• 5 grams vanilla extract
• 4 large eggs at room temperature
• 10 grams baking powder
• 1/4 teaspoon salt
• 250 grams cooked, peeled beetroots
• 120 grams currants
• 280 grams cake flour
• 1/4 cup icing sugar to dust

Method:

1. Preheat oven to 180c. Butter a 28 x 18 cm baking pan.
2. Insert the butterfly.
3. Beat the butter, sugar and vanilla at speed 3.5 until thick and creamy, aprox. 50 seconds.
4. Reduce speed to 1.5, add eggs one at a time, until just blended after each addition.
5. Beat in the baking powder and salt.
6. Remove the butterfly and add beetroot. Blend on speed 3.5 for 30 seconds. Thermomix may ‘jiggle’ a bit at the start but should lessen as beetroots are blended in.
7. Add currants and flour and mix on speed 2.5 for 30 seconds. Use the spatula through the hole to assist with mixing.
8. Spoon the batter into prepared pan.
9. Bake for 75 minutes, or until a toothpick inserted into the centre comes out clean.
10. Cool the cake completely in the pan on a rack.
11. Dust with icing sugar just before serving.

Tips:

If the beetroots are small no need to chop prior to adding to the bowl, if larger its best to half or quarter them.