I want to offer you an unusual Lenten dessert. I have to say that I did not expect to get so tasty and interesting! Beetroot cake gives a deep, Burgundy color, and with Apple-spicy taste ... Brown sugar adds caramel flavor! And all together forms a harmonious chocolate delicacy. And no one will guess about the main ingredient of this dessert, well, if you do not admit.
| Cook Time | 70 minutes |
| Servings |
Ingredients
- 1 piece Beet
- 1 piece Apple
- 2 tablespoons Honey
- 1 glass Brown sugar
- 1 piece Banana
- 4 tablespoons Vegetable oil
- 1 glass Flour wheat / Flour
- 7 teaspoons Cocoa powder
- 1 teaspoon Nutmeg (ground)
- 1 teaspoon Cinnamon
- 1 teaspoon Baking powder
- 1 teaspoon Vinegar
- Soda
- Salt
- Cashew nuts
Ingredients
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Instructions
- Beet to boil, peel. Peel the Apple and seeds.
- Beat beets, apples and bananas in a blender until pureed. If you do not have a blender, you can RUB everything on the smallest grater.
- Add brown sugar. Honey, vegetable oil, vinegar and beat again. It is clear that fruits and vegetables in all different varieties and species, so the juiciness of all will be different. If the original beets with fruits do not want to priovate, simply add 3-4 tablespoons of cold water.
- Separately, in a bowl, mix the flour, baking soda, baking powder, salt, nutmeg, cinnamon and cocoa powder.
- Then mix all together, add the chopped nuts. Let it brew for 10 minutes, so that all the ingredients "become friends" with each other.
- Bake in the form of (I have 20cm*30cm*5cm), covered with oiled parchment, preheated to 180 degrees oven for about 50 minutes. What flavors will haunt you for an hour, you can not even imagine!!! The smell of chocolate, spices ... Mmm!!! Divine!!!
- Ready cake must be removed from the oven, allow to cool completely, get rid of the paper and decorate as you wish. I just sprinkled cocoa powder and powdered sugar on the top... Bon appetit! All the best to you and your family!!!
