Beet Root Cake – Marathi Recipe

Instructions

• Take butter that is at room temperature.
• Add powdered sugar and beat it really good until it becomes light and fluffy.
• Peel and chop the beet.
• Transfer it into cooker and cook until 2 whistles.
• Blend it into puree when cools down.
• Add beet root puree, curd, baking soda and mix everything well together.
• Curd helps in absorbing iron in beet and also making cake fluffy.
• Add essence and mix well. You can add essence like fruit or vanilla.
• Sieve maida, baking powder and unsweetened cocoa powder into the mixture.
• You can skip cocoa powder if you don’t want.
• Add beet root stock just enough to adjust the consistency and mix well.
• Use cut and fold method for mixing.
• Transfer the cake batter into a cake tin.
• Spread the batter evenly and tap the tin really good.
• Transfer the tin into over and bake on 180 Deg C for about 20-25 minutes.
• If you want to bake this cake in cooker then remove the ring and whistle of the cooker lid.
• Give a thin layer of salt at the base of the cooker.
• Preheat the cooker on medium heat for 10 minutes.
• Put an empty pot at the base of the cooker and cake tin above it.
• Close the lid and bake cake on low to medium heat for about 25-30 minutes.
• Insert a toothpick at the center of the cake.
• If it comes out clean it means the cake is baked well.
• Let the cake cool down for about 10 minutes.
• Loosen the edges of the cake with the help of knife and place an empty dish on the tin.
• Flip the tin over the dish and take the cake out.
• Red velvet cake or beet root cake is all ready.