Beetroot Cake And Ginger Cream Recipe

• 2 c. Grated fresh beetroot, grated in long strands (see note)
• 1 c. Vegetable oil (macadamia oil is great for this recipe)
• 1 c. Castor sugar (granulated)
• 3 x Large eggs
• 1 1/2 c. Plain flour
• 3 tsp Baking pwdr
• 1 pch Salt (salt is *needed* to savour the flavour of the beet)
• 1 x Nutmeg
• 1/2 c. Shredded coconut Plain yogurt Castor (granulated) sugar Minced glace ginger

1. The following recipe was discussed on ABC Radio's Queensland Sunday segment today (7 may 95) by "resident cook" John Morris of Rockhampton.
2. John says which the approach of winter always brings to mind beetroot.
3. NOTE: Grate the beet in long strands not fine grains, bruise the strands as best you can to release the juices, make sure the 2 c. are well packed down, not just loosely filled.
4. "Belt the lot together" (no finesse needed, it's a batter cake mix) and bake for 55 to 60 min in a Moderate oven (do not want it to rise too quickly).
5. A fluted flan tin with a pop out base would be good to cook it in as which will leave attractive markings on the edges.
6. Let it stand to cold a bit and hard up before releasing it from the tin.
7. Dust top with icing sugar just before serving so you get the pink of the cake showing behind the white icing sugar.
8. Serve with whipped ginger cream.
9. Ginger cream: a.
10. Make with plain yogurt.
11. Blend in some castor sugar to thicken it a bit and add in minced glace ginger.
12. Or possibly: b.
13. Make with whipped cream.
14. Blend in some of the juice of the glace ginger as well as the minced ginger.
15. Sweeten and thicken with a little castor sugar.
16. John suggested this would be excellent served for Afternoon Tea on a white plate, with starched napkins and silver cake forks - very up-market :-)
17. /CAKES

fresh beetroot, vegetable oil, sugar, eggs, flour, baking pwdr, salt, nutmeg, yogurt

Taken from cookeatshare.com/recipes/beetroot-cake-and-ginger-cream-83179 (may not work)