Traditional recipes

Beetnik cake recipe

Beetnik cake recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Beetroot cake

This cake is simply great with the odd ingredient of beetroot. It's a great way to use up those extra beetroots you have from your garden. I often ice it with a cream cheese icing.

90 people made this

IngredientsServes: 15

  • 225ml vegetable oil
  • 400g caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 275g grated beetroot
  • 1 (220g) tin pineapple, pureed with its juice
  • 375g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon salt

MethodPrep:25min ›Cook:45min ›Ready in:1hr10min

  1. Preheat the oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
  2. In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the beetroot and pureed pineapple with juice. Combine the flour, baking powder, bicarb, cinnamon, allspice and salt; stir into the beetroot mixture until just incorporated. Spread the cake mixture evenly into the prepared tin.
  3. Bake for about 45 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean. When cool, ice as desired, or eat plain.

Recently viewed

Reviews & ratingsAverage global rating:(51)

Reviews in English (44)

I have made this beetroot cake three time and its just wonderful you need to cook the beetroot first. A very bit hit with everyone who tried it and they all asked for more.-14 Sep 2013

I used half quantities of this recipe and vacuum packed beetroot (the sort without vinegar) and made 12 good size buns in paper cases. Moist and tasty.-20 Jul 2016

I love this recipe its quick and so moist. I love it with a soft cheese topping the same as I use on carrot cake.-09 Nov 2015

1/4 cup flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract

Whisk together the flour and milk in a saucepan. Place over medium-high heat and cook, stirring constantly, until the mixture is thick like pudding. Remove from the heat and set aside to cool completely.

Combine the butter and shortening in a mixing bowl. Beat on medium-high speed with an electric mixer for 4 minutes until it is light and fluffy. Add the sugar and continue to beat for 4 more minutes.

Add the cooled milk mixture and vanilla and beat for 4 more minutes, scraping down the sides as needed.

Spread the frosting on cooled cake or cupcakes.

Monkey Bread and GOYAKOD

In his elegant street-trained Matt Scudder novels, Lawrence Block at one point has his ex-cop, ex-alcoholic unlicensed P.I. say that a case is at a point where what it needs is GOYAKOD &ndash or, as he explains to a confederate, &lsquoGet off Your Ass and Knock On Doors.&rsquo It is, he notes, a reliable form of intelligence-gathering, and a neccessary one.

I think of GOYAKOD a lot &ndash when I sit down to write, as that&rsquos the first step, or anytime the enormity of a task fazes me &ndash if I can do one thing to start, it&rsquos knock on a door. In cooking, the equivalent of GOYAKOD is actually making a dish &ndash like I did this weekend, making Monkey Bread for the first time for a group brunch. A Southern treat &ndash where hungy kids pick at it&rsquos glazed balls of yeast dough like monkeys &ndash it&rsquos traditionaly made with rising dough. But who has time to rise and proof yeast dough? And so I set out to make cheater&rsquos Monkey Bread &ndashand, while I was at it, build up the flavor with some glazed and spiced nuts.

Pumpkin-Pie Spice Monkey Bread with Chili-Glazed Pecans and Cream Cheese Icing

2 16-oz tins of Whole Foods Store Brands Buttermilk Biscuits

2 tablespoons Pumpkin Pie Spice

3) Pour butter/brown sugar combo into bundt pan. Bake for 35 minutes. Cool in Pan for 15. Depan. (If any doughspheres stick to the pan, remove gently with tongs and re-place in obvious negative space.)

4) Top with Cream Chese Icing &ndash which, I learned through GOYAKOD, I made with a recipe that offered me 3x as much as I needed.

CREAM CHEESE ICING, Properly Proportioned:

1/3 Package Neuftachel Cream Cheese

1/3 of a pound (roughly 1/3 of a package) Confectioner&rsquos sugar

Vanilla and Lemon Zest to taste.

Combine Butter and cream cheese with electric mixer.Add sugar. Beat with mixer on low for 10 mins. Add vanilla, lemon. Slather on cooled-yet-warmish cake.

Yes, I wear a hat like that on the weekends, sometimes,

No, I did not have any Monkey Bread in my house after Brunch,

For full functionality of this site it is necessary to enable JavaScript.
Here are the instructions how to enable JavaScript in your web browser.


Ukrainian Traditional and International Recipe forum

Browse or search our collection of more than 1,000 Ukrainian recipes and over 6,000 international recipes from around the world, from holiday to everyday recipes. We have traditional Ukrainian recipes (food) like Varenyky (Perogies), Borshch, Paska, Babka, Kovbasa, Kolach, Kutia, and many more.

Register today to become a member of this free forum and share your favourite recipes and cooking tips in our growing community, or just post your recipe request.

Personal Menu

Please Donate

Help us to keep this site running, donations will go towards hosting costs.

Any dollar amount will be appreciated, Thank you.

Users online


Jilly’s Canadian Thanksgiving: Beet Rolls

My family is Ukrainian and according to my Granny Thompson, back in the day they used whatever they could to save money. As we all know, beets are very inexpensive and so we use beets a lot in our household- pickled beets, borscht, beet rolls, Lazy Beet Casserole, and the list goes on.

Actually, did you know that red velvet cake gets its coloring from beets? We learn something new everyday around here!

The recipe I have for you guys today is a super simple one with very few ingredients. It does sound strange but the flavor is so incredible you will keep going back for these little suckers until the casserole dish is dry. It is our family’s favorite dish and we all beg Granny Marge to make these every summer. It has become a favorite of all of our friends, family friends or anyone that has spent a summer eve over for dinner at Granny’s place.

Frozen (or fresh) bread dough (thawed)
24-26 Beet leaves
1 cup whipping cream
3 tbsp butter
Salt & pepper to taste
1 tsp dill
1 clove garlic

1. Place the dough in a greased bowl, cover it with a towel and set it in a warm place to rise until doubled
2. Clean your beet leaves while the dough is rising
3. Cut stalks from leaves
4. Pinch off small pieces of dough (about the size of a walnut) and place a piece of dough in the center of one end of a leaf
5. Roll the beet leaf loosely around the dough
6. Place in a lightly greased baking dish and line up rolls in a single (or double layer) in the dish

7. Cover and place in a warm area until the dough rises again
8. Cover the dish and bake at 350F for about 30 minutes or until rolls are puffy and slightly golden.
9. Melt butter in a saucepan
10. Add the cream, dill and garlic
11. Bring to a low boil & then reduce until ready to serve
12. Ladle the sauce over the rolls and then place in oven for another 5 minutes

I know it’s a little unique but I promise this dish won’t disappoint!

Do you have any old family recipes that you serve on Thanksgiving?

Chocolate Beet Cake with Beet Cream Cheese Frosting

Mostly… it’s about how I need to meet your mother. We’ve been carrying on for a while now… and I need to meet the lady that birthed you, clothed you, slapped you upside the head, and made you the awesome man you are now. If I don’t meet her soon, she will surely think me some sort of hussy harlot who was born in a barn and doesn’t much care for other people’s mothers. This is not the case. I care about most mothers, often.

It’s a lady thing that perhaps you don’t understand. I need to be nervous. I need to bite off all my nails. I need to agonize over the perfect outfit that will make me look sophisticated, but sweet and approachable, womanly without being more womanly that her. I need the outfit that says I can damn well take care of myself, and keep her dear and darling son in line for the rest of his life. It’s a fine fine fiiiine line.

I need to let your mother look me up and down in examination. I need to stand there and let her envision me as her daughter-in-law. I need to eat her casserole, express my desire for the recipe… then I need to do her dishes.

I need to let her tell me how to do things that I already know how to do, like make a pie, and pluck my eyebrows. We need to watch 60 Minutes together. She in her recliner, me sitting on the floor. I need to offer to bring dessert. She’ll make a face when it’s being served, and enjoy it despite herself. It’s all a dance. Every moment of it. It’s all a test… because mothers do not let their sons go quietly… they let them go passive aggressively.

Lastly, she needs to see that I make you happy. That’s where you come in. Don’t act weird. Well, don’t act weirder than you usually act. Be natural… and put your arm around me once in a while. It’s your job to make sure that no one gets a third glass of wine. That’s when things get weird.

It’s also your job NOT to tell your mother that there are beets in the cake I’m serving for dessert. That will be our little secret. Unless she loves it… then I’m taking all the glory.

Quite right. This chocolate cake is chocked full of roasted beets.

Beets are trimmed of their greens (which are delicious sauteed) and roasted whole in foil and just a touch of oil. You know… like you’re making a beet salad, but you’re totally making cake.

Besides beets, this cake also has the usual cake- y suspects: flour, cocoa powder, baking soda, powder, and salt.

I love preparing cake pans for baking. Something about the ritual just calms me.

Parchment paper rounds (that are cut by hand) totally ensure that the cake will come out of the pan in one piece. It’s an extra bit of work, but I love the insurance.

Roasted beets are cooled and peeled (which is easy… not to worry), and grated on the fine side of a box grater.

If you’re wondering about beet stained hands… yes, I had two. They eventually wash clean.

Beets add moisture and sweetness to the cake. Beets do not make the cake taste like a salad. That’s an important thing to know.

The cake batter will be a purple color, but will bake into a moist chocolate cake with no trace of beets.

Let’s talk about frosting. Butter and cream cheese are left at room temperature until soft. They’re beaten with powdered sugar, vanilla, and a squeeze of lemon.

Beets, too! Beets, shredded and mashed add a slight sweetness and intense color to the frosting. It’s all you need for food coloring. It’s delightful and delicious. And again… it does not taste like salad.

You may have a few beet strands in your frosting as you decorate the cake. Think of it as nature’s sprinkles.

… I can’t believe I just typed that.

I want you to fall in love with this cake. I did.

The cake itself is moist and chocolate-y. It’s not too sweet either! Bonus. The frosting is bright pink, speckled with beet bits, and creamy sweet.

No one would ever know this cake is chocked full of vegetables. We can just keep that little bit of information between us. Secret ingredient power!

Pssst… Valentine’s Day Cake! I’m just sayin…

Chocolate Beet Cake with Beet Cream Cheese Frosting

Makes one 8 or 9-inch layer cake

adapted from Fine Cooking November 2001

2 medium beets, unpeeled but trimmed of their greens

6 ounces (3/4 cup) unsalted butter, softened, plus more for greasing the pans

1 teaspoon pure vanilla extract

2 cups all-purpose flour, plus more for dusting the pans

2/3 cup unsweetened natural cocoa powder

1/2 teaspoon baking powder

1 cup (2 sticks) unsalted butter, softened

8 ounces (1 brick) cream cheese, softened

4 to 5 cups powdered sugar, sifted

2 tablespoons finely grated beets, mashed with a fork

1 teaspoon pure vanilla extract or scrapings of one vanilla bean pod

1-2 teaspoons milk, depending on desired consistency

1/2 teaspoon fresh lemon juice

Place a rack in the center and upper third of the oven. Preheat oven to 375 degrees F.

Thoroughly wash beets under running water, and trim their leaves, leaving about 1/2 inch of stem. Place clean beets in a piece of foil. Drizzle with just a bit of vegetable oil. Seal up foil. Place on a baking sheet in the oven. Roast until beets are tender when pierced with a knife, about 1 hour.

Remove the beets from the oven. Open the foil and allow beets to cool completely. Beets will be easy to peel (just using a paring knife) once completely cooled.

Using a box grater, grate the peeled beets on the finest grating plane. Measure 3/4 cup of grated beets for the cake and 2 tablespoons for the frosting. Set aside.

Reduce the oven temperature to 350 degrees F. Use butter to grease two 8 or 9-inch round baking pans. Trace a piece of parchment paper so it is the same size as the bottom of the cake pan. Cut it out and place inside the cake pan. Butter the parchment paper. Add a dusting of flour to coat the pan. Set pans aside while you prepare the cake.

In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars. Beat on medium speed until pale and fluffy, about 3 to 5 minutes. Beat in eggs, one at a time, for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Once eggs are incorporated, beat in beets and vanilla extract until thoroughly combined.

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

Add half of the dry ingredients to the butter and egg mixture. Beating on low speed , slowly add the buttermilk. Once just incorporated, add the other half of the dry ingredients. Beat on medium speed until milk and dry ingredients are just incorporated. Try not to overmix the batter. Bowl can be removed from the mixer and mixture folded with a spatula to finish incorporating ingredients. Cake batter will be on the thick side… not pourable.

Divide the batter between the two prepared cake pans. Bake for 23 to 25 minutes (for a 9-inch pan) or 30-32 minutes (for an 8-inch pan). Cake is done when a skewer inserted in the center comes out clean. Remove cakes from the oven and allow to rest for 10 minutes. Invert cakes onto a cooling rack to cool completely before frosting and assembling the cake.

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cream cheese for 30 seconds, until pliable and smooth. Add the butter and beat for another 30 seconds, until well combined. Stop the mixer and scrape down the bowl as necessary. Beat in the beets. Add the powdered sugar, vanilla extract, milk, lemon juice, and salt. Beat on medium speed until smooth and silky. Refrigerate the frosting for 30 minutes before frosting the cooled cakes.

To assemble the cake, place one layer of cake on a cake stand or cake plate. Top with a generous amount of pink frosting. Spread evenly. Place the other cake on top of the frosting. Top with frosting. Work frosting onto the sides of the cake. You will have extra frosting left over. Refrigerate for an hour before serving (it will make the cake easier to slice). Cake will last, well wrapped in the refrigerator, for up to 4 days.

Lightened up lemon chicken velvet soup is the best recipe for foodies. It will take approx 35 minutes to cook. If it is the favorite recipe of your favorite restaurants …

Malaysian fried shrimp with sugar snap pea pods is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your …

Hi! I am Victor. I have been blogging since 2015. I am making a lot of money through blogging. If you want to get updated on recipes, movies, restaurants, and many more, you can join us on telegram. I will also provide you, make money tips that will help you to build your worth more. You can share recipe name and video with me here if that will meet our guideline, I will upload on my channel.

Ukrainian Beet Leaf Cabbage Rolls with Creamy Dill Sauce

I was first introduced to this recipe by a neighbour of ours back when I was a kid on the farm. Rice rolled up in beet leaves with a decadent creamy dill sauce–it was simply to die for!

Beet leaf cabbage rolls are actually a traditional Ukrainian recipe called Holubtsi. Having no Ukrainian blood in me that I know of, and no recipe card handed down to me, this recipe is probably not quite traditional. I am literally going off of my memory of what this much-loved dish tasted like and a few alterations I’ve made along the way to suit my tastes.

Don't throw away those beet leaves! Use them up in this delicious recipe. Click To Tweet

After consulting one of my friends with Ukrainian heritage, I’m starting to think these beet leaf rolls might be some sort of fusion of two Ukrainian dishes. Since they are a small roll (or finger) I can still call them holubtsi, but she had never heard of this particular way of making them. If you have any background on this dish, I would love to hear about it in the comments!

Healthier Decadent Chocolate Mousse – Sugar-Free and Incredibly Easy!

This healthy chocolate dessert is rich, decadent, and ridiculously simple to prepare. You might just find yourself eating chocolate mousse for the next few weeks. Don’t say I didn’t warn you…

Did I mention this mousse is sugar-free, low carb, and so easy a caveman [with a blender] could do it?

Many thanks to the Pioneer Woman for developing the method for this fabulous recipe. She even has photos showing how to make this dessert, although there are no chocolate chips in my version since it’s sugar-free. She calls it Pots De Creme. I call it Chocolate Mousse. Whatever you call it, it’s a surefire hit with company, or any time you want to indulge.

As promised, here’s a summary of the first chapter of Gary Taubes’ latest book Why We Get Fat: And What To Do About It. I’ll be going through it over the course of the next few posts, so stay tuned if you’d like to follow along. I highly recommend ordering the book yourself to see what all the well-deserved hype is about!

Chapter I: Why Were They Fat?”

These days, we are told that we get fat because we eat too much and don’t exercise enough𔃀 conditions resulting from our wealthy lifestyle in which food is plentiful and physical activity is no longer built into our work and play. Taubes challenges the assumption that taking in more calories than you burn is the driving force behind the obesity epidemic.
Historically, obesity has been associated with poverty, not wealth. Taubes gives many examples of poor populations (the Pima indians, the Sioux, the Italians living in Naples in the 1950s, the Zulu and Bantu in Africa, and many more) who were impoverished and suffered from diabetes and obesity to the extent that us supposedly overfed, sedentary Americans do. Once the Pima and Sioux indians living on reservations switched over from their traditional diets of meat, fish, and crops to government rations consisting of white sugar and white flour, a large percentage of the people became overweight despite the hard physical labor they performed, and the symptoms of malnourishment they showed. In Trinidad in the 1960s, the islanders consumed less than 2,000 calories per day, yet 1/3 of the women older than 25 were obese. Why were these populations fat despite the fact that the people were physically active and consumed less than the recommended amount of calories? Gary Taubes sets out to explore this question in the subsequent chapters of the book.

Stay tuned for more chapter summaries coming your way…

Easy, Rich Chocolate Mousse (Sugar-Free)

1/4 cup brewed coffee
1/4 cup half and half
1 1/2 teaspoons vanilla extract
3 1/2 ounces unsweetened chocolate (3 1/2 squares of Baker’s Chocolate)
Sweetener options:
3 Tablespoons erythritol + 2 teaspoons xylitol + 1/8 teaspoon pure stevia powder
10 teaspoons honey + 1/8 teaspoon pure stevia powder
2 eggs, preferably organic, room temperature
2 ounces of cream cheese**

Chop unsweetened chocolate very finely. Heat coffee and half and half in a glass cup in the microwave for about 50 seconds, or until it starts to bubble. Add heated coffee mixture, sweeteners, chopped chocolate, and vanilla to blender. Blend mixture for one minute or until chocolate is melted. Add eggs and cream cheese, and blend. Taste, and adjust sweetener if necessary. Pour from blender into serving glasses, and chill in the refrigerator for 3-4 hours to set the mousse. Serve mousse topped with sugar-free sweetened heavy cream, if desired. Garnish with grated 70% chocolate, a sprig of mint, or a few raspberries.

**If you’d like to make this recipe dairy-free and paleolithic diet friendly, replace the half and half with coconut milk, and replace the cream cheese with 2 Tablespoons of coconut milk and 2 Tablespoons of coconut oil.

4.7g net carbs, 229 calories per serving made with Truvia and Splenda

5.65g net carbs, 234.5 calories made with erythritol, xylitol, and stevia

Triple B's BBQ | 02:49 | 94,068

The owner of Max's Meats and Deli demonstrates the technique required to break down a full packer brisket into the Flat and Point. The Full Packer.

Be Your Own Butcher . . . Turn 1 Whole Beef Brisket Into 6 Meals

Be Your Own Butcher . . . Turn 1 Whole Beef Brisket Into 6 Meals

Teasers Pleasers | 08:33 | 15,004

Everyone wants to save money one their grocery bills! I know I do. Their are a few ways of slicing this select piece of meat. This was one way a.

Watch the video: 핑크핑크한 동화속 비주얼 딸기 생크림 케이크 만들기: Strawberry cake Recipe: いちごのショートケーキ. Cooking ASMR (July 2022).


  1. Rennie

    Incredible. It seems impossible.

  2. Russel

    I think, that you commit an error. I can defend the position.

Write a message