Beetroot cake

Beetroot cake

  • 80 g raw sugar
  • 30 g sugar
  • 90 g whole egg(s)
  • 2 piece(s) lemon zest
  • 3 g powdered aniseed
  • 130 g weak flour
  • 3 g raising agent
  • 130 g sunflower oil
  • 100 g coarsely grated beetroot
  • 50 g mashed beetroot
  • 40 g Andina

Whisk the eggs with the sugar and add the flour.
Pour in the oil and add the beetroot and the white chocolate.
Place portions of mixture in each silicon mould, filling them halfway. 
Cook at 180ºC for about 12/13 minutes. 
Once they are cooked, tip out onto a wire tray so the top stays flat.

Yoghurt cream

  • 100 g greek yoghurt
  • 150 g Philadelphia type cream cheese
  • 45 g lemon juice
  • 90 g icing sugar
  • 20 g powdered yoghurt

Mix the yoghurt with the cheese using the whisker attachment on the food processor.
Add the icing sugar and the powdered yoghurt, previously sieved.
Add the strained lemon juice.
Spread over the beetroot sponge cake.

To finish

Place a button of yoghurt cream on top of the beetroot cake.
Finish off with a few beetroot shoots in the centre.