Photo: Beet Cakes with Sweet Greek Yogurt Recipe
Ingredients
- 2 tablespoons unsalted butter, to grease baking pans
- 3 to 4 medium beets, to make 1 1/4 cups finely chopped
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Kosher salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons pomegranate molasses
- 1 cup applesauce
- 2 large eggs
- 1 cup buttermilk
- 3/4 cup dark brown sugar
- 1/3 cup vegetable oil
- Sweet Greek Yogurt, recipe follows
- Beet Garnish, recipe follows
Directions
Preheat oven to 350 degrees F.
Lightly grease 4 individual baking dishes with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor. Process with blade attachment until finely chopped.
In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, applesauce, eggs, buttermilk, and sugar together. Now mix wet ingredients with dry ingredients, add a pinch of salt, and then fold in the processed beets.
Set ramekins out on a sheet tray. Divide batter amongst ramekins and bake in the oven for 20 to25 minutes until they have puffed up and a cake tester inserted in the center comes out clean.
Serve with Sweet Greek Yogurt and top with Beet Garnish and powdered sugar.
Sweet Greek Yogurt:
- 2 cups unsweetened Greek yogurt
- 1/4 cup honey
Combine yogurt and honey in a mixing bowl. Stir with a wooden spoon so they are just combined. Serve with warm beet cake.
Yield: 4 servings
Beet Garnish:
- 1 small beet
- 1/4 cup powdered sugar
Preheat oven to 150 degrees F.
Shave the beet into thin slices using a mandoline or sharp knife. Line a roasting dish with parchment and set the beets out in a single layer on the tray. Top with powdered sugar. Cover with another sheet of parchment, carefully pressing out any air bubbles. Top with another tray to add weight and bake on a low temperature to dehydrate the beet slices without over-cooking them. Bake for 2 to 3 hours, until dry and crispy. Use as a garnish on top of the beet cakes.
Yield: 4 servings
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By pvdennis
California
on December 17, 2010
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Not a very good recipe. The idea is great, but the recipe does not work. The cakes never cook through; no matter how long you bake them.
By elizabethboze_1...
San Francisco, 43
on July 23, 2010
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Not sure how many people are screwing up the recipe, it's pretty simple! I did not choose to use the oil, I followed the recipe as Tyler made them in this episode - with the applesauce and I highly recommend them! Healthy and delicious!
By geterson
sherman oaks, CA
on May 11, 2010
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I'm a private chef for a healthy vegetarian family. This recipe looked perfect for them because they also love beets.
I made some changes after reading the reviews:
- I used mini cupcake trays lined with cupcake papers and sprayed with baking spray instead of ramekins.
- I added 2 tablespoons of cocoa powder to honor the classic red velvet recipe.
- To balance the added cocoa I added 1/4 cup brown sugar making it a full cup.
Make sure to puree your beets really well and it does take much longer to bake even with in mini cupcake size. It took me apx. 50 min.
The result is good. Don't expect these to taste like normal super sugary cupcakes. They are like dense, moist muffins.
** Most baked good will fall after you take them out IF they are under baked. Make sure to leave them in until they spring back from a firm tap to the middle.
Read all 15 reviews