This is a red velvet cake made with the beetroot pulp.Normally I use beetroot juice to make red velvet cake.This time I tried it with the pulp, which turned out really good,moist,and yumm.The filling was lemon cream cheese frosting and the icing was a date and chocolate icing,with hazelnut praline. I’v got to tell you this,that the taste of beetroot will not be there at all.So the beetroot haters, could try this,without any doubt.I’m definite you are going to love it.
Let’s go to the recipe..
Ingredients
250 gm beetroot boiled and pureed
300 gm brown sugar or white sugar
1/2 tsp.vanilla essence
225 ml.vegetable oil/olive oil
3 eggs
1 tsp.soda bicarb
6 tblsp.cocoa powder
A pinch of salt
225 gm flour
http://calinskitchen.com

Method
Mix the bold listed wet ingredients first and blend well.Next mix the dry ingredients, and add to the wet ingredients. Pour into a greased tin and bake in a slow oven (160 degrees)for 40 minutes or untill done.Allow to cool and ice the cake.
For the filling
150 gm cream cheese
70 gm butter
1 tsp.lemon essence
1-1+1/2 icing sugar
1 tsp. grated lemon rind.
1 tsp.lemon juice.
The cream cheese and butter should be at room temperature. Blend aĺl these in well.Sandwich the cake with this filling.
For the date icing
2 cups kinia dates or any moist dates pitted
1 cup boiling water
1/2 cup cocoa powder
1 tsp.vanilla essence
A pinch of salt
Pour boiling water on the dates,and allow to stand for 15 minutes. Grind the dates with the rest of the ingredients fine and coat the cake.Decorate the cake with hazelnut praline.
For the praline
1/2 cup hazelnuts
1 tblsp butter
1/4 cup sugar
Heat all the ingredients till sugar melts and caramelised.Transfer to a wooden board or parchment paper.Once it is cool.Powder coarsely and coat the sides of the cake.
You could add grated chocolate too.
Note:Eggless lovers!Do check my Eggless red velvet cake.You could use the Eggless cake to make this cake.

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