Do you ever watch those baking competitions on television and hear the judges say that the extract leaves a "fake" or "medicinal" taste? I always wondered if my red velvet cake had that taste. What if I get another call from the Food Network (and don't miss it this time), and I give the judges a nasty, medicinal tasting red velvet cake? Quel dommage!!! The horror!! The shame...
Won't happen with this recipe. There's no icky food coloring or extract to take away from the natural flavors.
Ingredients:
¾ c. pureed beets
½ c. oil
¼ c. milk
1 tsp. plain yogurt (this is a strangely small amount to me, but yes, that's all)
½ tsp. balsamic vinegar
2 eggs
¾ c. flour
⅔ c. sugar
½ c. dutch cocoa
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Cook your beets before trying to puree them. Clean them really, super really, really well. Trim the ends up then either pop them in the oven like a baked potato, tin foil wrap helps just like with a potato, or pop it in the microwave. You will need to peel it after its cooked. This is like peeling an egg.... sometimes it's easy and sometimes it's piece by piece pain in the tushie! Chop them into manageable pieces for your blender or food processor then chop away until they are as fine as you can get. Add all of your liquid ingredients into the blender, and spin away again until it's all mixed up.
Preheat the oven to 350 degrees. Whisk together all of the dry ingredients and set aside.
Add the wet mixture to the dry ingredients and stir until just combined.
Bake for 15-20 minutes or until a toothpick in the center of the center comes out clean (mine took closer to 25 min in a 9″ round). Cool before icing.
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