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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
-beet)
1 Nutmeg
1/2 c Shredded coconut
-GINGER CREAM-
Plain yogurt
Castor (granulated) sugar
Chopped glace ginger
From: staplei@planet.mh.dpi.qld.gov.au (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 sugar.
John suggested this would be excellent served for Afternoon Tea on a white
plate, with starched napkins and silver cake forks — very up-market 🙂
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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