Leia em PORTUGUÊS
It's a beautiful pink, isn't it? But there is no artificial food coloring in this recipe. This nice shade of pink was obtained from beetroot that had been cooked and mashed. A tidbit was enough! I cooked a small beetroot for coloring the frosting and found out that I could've colored a ton of it!
On the other hand, the cake dough that was made with raw beetroot, was bright red only before baking. After baking only the crust was red. On the inside, the cake had a caramel color. I wish it had turned out pink, but it didn't. I liked it anyway. It was delicious and still very beautiful.
1 beetroot of about 250g
1/2 cup sunflower seed oil (or corn oil or canola oil)
3/4 cup brown sugar
3/4 cup white sugar
1/2 cup whole wheat flour
1 1/2 cup all purpose flour
1 tbsp baking powder
1 tbsp vanilla extract
Grease a medium baking pan and sprinkle some flour in it. Or line it with parchment paper.
Peel the raw beetroot, dice it and blend well with the eggs, oil and sugars.
In a bowl, whisk the flours and the beetroot mixture until uniform.
Stir in the baking powder.
Pour dough in the prepared pan and bake for approximately 25 minutes or until testing with a skewer, it comes out clean.
Turn the cake over a cooling rack and allow to cool completely.
150g cream cheese at room temperature
60 g butter at room temperatre
60 g sugar (about 5 tbsp)
1 tsp vanilla extract
1 slice of a previously cooked beetroot
Beat butter and sugar until soft.
Add cream cheese and vanilla and beat until smooth. Gradually add the beetroot puree until you get the desired pink. I used about 2 tsp.