RECIPES
Amaranth Beetroot Cake
This recipe is for those who want to try something very different.
The end result is a moist delicious cake. It is not possible
to detect the beetroot in the cake. This recipe is dairy free.
Preparation time 20 minutes
Cooking time 50 minutes
Ingredients
1 x 425g (13, 1/2 oz) can sliced beetroot
1/3 cup liquid from can of beetroot
½ cup canola oil
4 eggs
1, ½ cups brown sugar
1 tablespoon whisky
¼ teaspoon vanilla essence
1, ½ cups Orgran Self Raising Flour
½ cup Orgran Plain Flour
½ cup cocoa
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 tablespoons Orgran 100% Amaranth Puffed Breakfast Cereal
100g (3, 1/2oz) chopped walnuts
Method
- Preheat oven to 160°C (325°F).
- Prepare a 23cm (9¨) round fluted ring cake tin by spraying
with cooking spray.
- Drain beetroot and reserve 1/3 cup liquid.
- Place beetroot and beetroot liquid into the bowl of an
electric blender. Blend until smooth.
- Break eggs into the large bowl of an electric food mixer.
Add sugar, whisky and vanilla. Mix at a medium speed for 2
minutes or until ingredients are well combined.
- Mix in blended beetroot.
- Sift flours, cocoa, baking powder, bicarbonate of soda,
nutmeg & cinnamon. Stir well to combine ingredients.
- Stir in amaranth and walnuts. Mixture should be a moist
consistency.
- Spread into prepared tin.
- Place into a moderate oven and bake for approx. 50 minutes
or until cooked when tested.
- When cooked remove from oven and allow to stand in the
tin for 10 minutes before turning out onto a fine wire rack
to cool.
© Copyright 2009
Amaranth
Australia
Pty. Ltd. All rights reserved.
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