Beetroot Cake

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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


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 (250°F/Gas 1) and line a 20 cm (8 inch) square cake tin with baking paper.

Place the beetroot juice in a medium saucepan, bring to the boil and simmer until reduced to a very thick glaze, about 1 tablespoon. Cool to room temperature, then add the grated beetroot.

Add the beetroot mixture to the cake batter along with the second measures of flour and baking powder and stir until smooth. Pour the batter into the prepared tin and bake for 35–40 minutes or until the cake is well cooked. Remove from the oven and cool on a wire rack.

Once the cake has cooled to room temperature, grate on the coarse side of a box grater. Place in an airtight container until needed.