Beetroot Sponge

Preparation info

    • Difficulty

      Medium

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

Method

Place the beetroot juice reduction and the salt baked beetroot in a vita-prep (or high-speed blender) and blend on high speed until smooth. Add the egg whites and yolks, sugar and salt, and continue to blend into a smooth liquid. Pour the mixture into a bowl and fold through the almond meal and flour. Pour the batter into a 500