And then one day I tried my hands on Whole Wheat Beetroot Cake. Many of you who know my love for beetroot can understand why I would have gone for this recipe. So the thing is that beetroot gives this amazing color to anything it gets into. However baking does change the bright red color to a shade of reddish brown but it still looks beautiful.
On the taste, you would not really notice it too much unless the last bite which does give you that little taste. However that too gets quite well blended with this cake. Now the thing with this Whole Wheat Beetroot Cake is that it should be tried with people who really like eating healthy cakes. What I mean that you should have a taste for whole wheat cakes which are denser than the regular maida. In that case you would appreciate the little taste change. But then incase you want you can add mashed banana and reduce the quantity of sugar and yogurt. So basically banana flavour will kind of camouflage the little earthy taste which beetroot gives.
Well we enjoyed this and most people who ate could not figure out the presence of Beetroot in this recipe. Beetroot gives its own goodness and moisture to the recipe and then almond powder and walnuts help to give you added nutrition and some bites in between too.
The texture of this cake will remain dense like wholewheat cake but is quite tasty otherwise to enjoy for your mid morning breaks or even with some coffee in evening.
Beetroot Wholewheat Cake
Ingredients
- 1 cup Wholewheat Flour
- 3/4 cup Yoghurt
- 1/2 cup Oil
- 4 tbsp Boiled Beetroot Puree
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Unrefined Sugar
- 1/2 tsp Vanilla Essence
- 1/2 cup Chopped Walnuts
- 1/4 cup Almond Powder
Instructions
Add baking powder, baking soda, salt in the whole wheat flour and sieve it at least four times.
In a bowl mix yoghurt and oil and then add sugar and with a whisker beat it in one direction for good 2-3 mins.
Next add vanilla essence and beetroot puree and again beat it nicely.
Put the oven in preheat mode for 10 mins at 180 degrees.
Now with add 2 tbsp of dry wholewheat mix and with a spatula fold it inside the wet mix.
Keep adding dry mix in parts as you keep folding it in batter. Gradually the batter will thicken.
The batter should not be lumphy nor too flowy, and these proportions work well for the same.
At the end add the walnuts and almond powder and after a final mix pour this in a baking tin which should have been greased/oiled nicely.
Tap the tin so the batter spreads neatly, do not mix it too much.
Bake the cake for 25 mins on 180 degrees and then check if the toothpick comes out clean. Other wise bake for another 5 mins. Let the cake sit in oven for 10 mins and then cool it on a wire stand before enjoying it.
Dear madam,
Your recipe is too good..Can we bake this in microwave? If yes what settings to be choose? Microwave plus convection mode or convection only?
Prasanna, yes in microwave convection mode. Most baking are on 180 degrees and bake for 25 mins to 30 mins.