This is a beautifully moist and in my opinion healthy (it has beetroot in it which is very good for you) cake. I’ve named it after the always beautiful Kate Bush and her wonderful song Babooshka. I thoroughly recommend watching it as it is a great video. This recipe makes two small cakes, you can keep the second cake in it’s parchment wrapping to stop it drying out.
Babooshka Beetroot Cake
Ingredients for the cake
225g sifted cake flour (or self raising if you can’t find it)
1/2 teaspoon of bicarbonate of soda
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
180ml of sunflower oil
50g soft light brown sugar
175g caster sugar
3 medium sized eggs, separated
150 – 175 g grated raw beetroot (depends on the size of your beetroot)
half a lemon, squeezed (if you don’t have the lemon then a splash of cider vinegar is fine)
(if you use red beetroot then you can add a tablespoon of good quality cocoa powder to make the cake richer, I used a lovely golden yellow beetroot which made the cake so bright)
2 small loaf tins 6 x 4 inches x 3 inches deep
Preheat the oven at gas mark 4. Line the two ins with baking parchment (if when it comes to putting the mixture in the tins the lining flops about, just dab a small spot of mixture to the lining to hold it in place)
Sift together the flour, raising agents, cinnamon and cocoa if you are using it.
Cream the oil and sugar together really well. Slowly add the egg yolks one at a time. Add the grated beetroot and fold it into the cake mixture. Then add the lemon juice.
Carefully fold in the flour with a metal spoon or a sturdy spatula.
Beat the egg whites until they become soft white peaks. Still using a metal spoon or the spatula, gently fold into the cake mixture using a third of the egg whites at a time.
Spoon the mixture between the two tins and bake for about 50 minutes. You may want to test with a wooden skewer to check the cake is done, if not give it an extra 5 minutes.
Leave the cake in the tin on a cooling rack for about half an hour before lifting it out in it’s baking parchment wrapping, and continue to leave on the cooling rack for another half hour.
While it is cooling you can make a simple icing from a few tablespoons of icing sugar and the second half of the lemon. Add just a little of the lemon juice to the icing sugar, if the icing is too thick, add a little more lemon juice. You can also sprinkle the cake with poppy seeds.
I’ve noticed that when you bake with red beetroot, the colour of the beetroot seems to disappear, however when you use the yellow or orange varieties then the cake is blessed with a bright and golden hue.
Um,yes, several slices were eaten while I was taking photos…..