Golden Beetroot Cake

5 from 1 vote

With it's bright colour, flavour and wholesome ingredients, this orange-infused golden beetroot cake is a delightful twist on a classic sponge. The subtle sweetness of golden beets is enhanced by zesty hints of orange and the whole is topped with a light but zippy icing.

Prep Time30

Cook Time50

Boiling Time45

Course: Afternoon Tea

Cuisine: British

Keyword: beetroot, cake, oranges, vegetable cake

Servings: slices

Calories: 257kcal

Author: Choclette @ Tin and Thyme

Equipment

Ingredients

Cake

250 g golden beetroot
1 orange zest and juice of half - try to use organic or at least unwaxed if you can
100 ml sunflower oil
175 g golden caster sugar
3 large eggs
100 g wholemeal flour (whole wheat)
50 g ground almonds
1 tsp baking powder
½ tsp bicarbonate of soda (baking soda)

Icing

4 tbsp icing sugar (50g)
½ orange juice only

Metric - US Customary

Instructions

Cake

Scrub the beetroot, but don't peel it. Boil in lightly salted water until tender - about ¾ of an hour. Drain and leave to air dry for a couple of minutes.
250 g golden beetroot
Mash well with a potato masher together with the orange juice and finely grated zest. Alternatively blitz with a stick blender. For smoothest results use a power blender.
1 orange
Meanwhile, pour the sunflower oil into a large bowl and whisk in the sugar.
100 ml sunflower oil, 175 g golden caster sugar
Break the eggs in and whisk again.
3 large eggs
Sieve in the dry ingredients, throwing any bran left in the sieve into the bowl and stir until everything is just about mixed.
100 g wholemeal flour (whole wheat), 50 g ground almonds, 1 tsp baking powder, ½ tsp bicarbonate of soda (baking soda)
Add the blitzed beetroot and stir.
Scrape the batter into a lined 20cm (8 inch) cake tin or greased silicone mould and level the top. Bake in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for 50 minutes or until an inserted toothpick comes out more or less clean.
Leave in the tin for ten minutes, then turn out onto a wire rack to cool.

Icing

Mix the icing sugar with just enough of the orange juice to make a slightly runny glaze.
4 tbsp icing sugar, ½ orange
Spread over the cooled cake allowing it to drip down the cake.
Decorate as you see fit. I used fresh rose petals from the garden.

Notes

Instead of boiling the beetroot, you can finely grate it instead, but the texture will be a bit different.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: American cup conversions are automated and have not been tested. For best results use scales.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition