Beetroot cake and ginger cream
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Beetroot cake and ginger cream
  Ginger    Cakes    Creams  
Last updated 6/12/2012 1:08:17 AM. Recipe ID 34690. Report a problem with this recipe.
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      Title: Beetroot cake and ginger cream
 Categories: Cake
      Yield: 12 Servings
      2 c  Grated fresh beetroot;
           -grated in long strands
           -(see note)
      1 c  Vegetable oil (macadamia oil
           -is great for this recipe)
      1 c  Castor sugar (granulated)
      3    Eggs
  1 1/2 c  Plain flour
      3 ts Baking powder
      1 pn Salt (salt is *needed* to
           -savour the flavour of the
      1    Nutmeg
    1/2 c  Shredded coconut

MMMMM------------------------GINGER CREAM-----------------------------
           Plain yogurt
           Castor (granulated) sugar
           Chopped glace ginger
  From: (Ian)
  Date: 8 May 1995 07:01:24 -0600 The following recipe was discussed on
  ABC Radio's Queensland Sunday segment today (7 may 95) by "resident
  cook" John Morris of Rockhampton.  John says that the approach of
  winter always brings to mind beetroot.
  NOTE: Grate the beet in long strands not fine grains, bruise the
  strands as best you can to release the juices, make sure the 2 cups
  are well packed down, not just loosely filled.
  "Belt the lot together" (no finesse needed, it's a batter cake mix)
  and bake for 55 to 60 minutes in a Moderate oven (don't want it to
  rise too quickly).
  A fluted flan tin with a pop out base would be good to cook it in as
  that will leave attractive markings on the edges.  Let it stand to
  cool a bit and firm up before releasing it from the tin.
  Dust top with icing sugar just before serving so you get the pink of
  the cake showing behind the white icing sugar.  Serve with whipped
  ginger cream.
  Ginger cream: a. Make with plain yogurt. Blend in some castor sugar to
  thicken it a bit and add chopped glace ginger. Or: b. Make with
  whipped cream.  Blend in some of the juice of the glace ginger as
  well as the chopped ginger.  Sweeten and thicken with a little castor
  John suggested this would be excellent served for Afternoon Tea on a
  white plate, with starched napkins and silver cake forks -- very
  up-market  :-)
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 34690 (Apr 03, 2005)

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