Gluten-free Beetroot and Carrot Cake
Gluten-free Beetroot and Carrot Cake
Doses
20
kplCooking time
50
minutesIngredients
3 eggs
1,5 dl farina or cane sugar
1 dl rapeseed oil
2tspbaking powder
75 g Fazer dark pastry chocolate (gluten-free)
60 g raw beetroot, finely grated
100 g raw carrot, finely grated
grated rind of organic orange
Preparation
- I first whisked the eggs and sugar into a froth and then added the oil and flour + baking powder mixture.
- I divided the dough into two bowls.
- To one I added beetroot sauce and melted, cooled chocolate and to the other I added carrot sauce and orange zest sauce.
- Then just layer or overlap the dough in the pan, according to your artistic eye.
- This cake likes a gentle heat, so 175 degrees is sufficient.
- Baking time for me was 50 minutes, you should test the cake with a wooden stick to see if it's done.
- When I took the cake out of the oven, I could smell the lovely orange aroma, which lasted until the cake cooled down.
- I deliberately used quite little sugar in the dough. If you like a particularly sweet cake, you can certainly add another tablespoon.
- My cake tin is a little smaller than normal, about a litre. This batter made it quite full when it rose in the oven.
