Beetroot Cake

Name: Beetroot Cake
Ingredients: 85 ml (2¾ fl oz) free-range eggwhite, at room temperature; 35 g (1¼ oz/¼ cup) plain (all-purpose) flour, sifted; 50 g (1¾ oz) brown butter, cooled to room temperature; small pinch of table salt; 1.5 g baking powder, sifted; 85 g (3 oz) caster (superfine) sugar; 30 g (1 oz) freshly ground organic raw almonds; 20 g (¾ oz) plain (all-purpose) flour, sifted, extra; 2 g (1/16 oz) baking powder, sifted, extra; ¼ beetroot, peeled and finely grated on a Microplane* and squeezed of excess juice; 5 beetroot (beets), peeled and juiced

Preparation info

Difficulty
Medium

Appears in

Origin

By Ben Shewry

Published 2012

About

Ingredients

85 g (3 oz) caster (superfine) sugar
30 g (1

Cake
Vegetarian

Method

Place the sugar, almond, first measures of flour and baking powder, and the salt in the bowl of an electric mixer fitted with a whisk attachment and whisk. Add the eggwhite and whisk for 30 seconds. Add the butter and whisk until smooth. Place in the refrigerator to rest for 8 hours.

Preheat the oven to 130°C