Not only delicious soups and salads are obtained from beets, but also an original muffin with a spicy taste, in which beets are not felt at all. For the preparation of the cake, sugar of the Demerara variety (Demerara) is used - brown cane sugar with a specific rich aroma of molasses released during the processing of sugar cane. Connoisseurs also add demerara to coffee - this adds an extra sophistication to the taste of the drink.
It is necessary
- - 265 g of raw beets;
- - 3-4 cm of ginger (root);
- - 100 ml of olive oil;
- - 1 PC. lime;
- - 2 pcs. eggs;
- - 165 g flour;
- - 100 ml of cream (30-35%);
- - vanillin, salt;
- - 100 g of Demerara sugar;
- - 1 tsp baking powder;
- - 0.5 teaspoon of cinnamon;
- - a pinch of cardamom;
- - 50 g of icing sugar;
- - 1 cup of berries (any).
Instructions
Step 1
Grate raw beets and ginger on a medium grater. Peel the zest from the lime (lemon) for a refreshing flavor.
Step 2
Add ginger, zest and juice of 1 lime, sugar, 2 egg yolks, spices (cardamom, vanillin, cinnamon) to the beets, add oil. Stir until smooth.
Step 3
Combine the sifted flour with salt and baking powder and combine with the beetroot mixture and stir well again. Beat the egg whites and add portions to the beetroot mass, stirring constantly.
Step 4
Pour the mixture into a greased or parchment-lined mold. Bake at 190 ° C for 30-40 minutes.
Step 5
Prepare the cream to decorate the cupcake and whisk with the powdered sugar. Top the cooled muffin with cream and garnish with berries. Chill in refrigerator for 2 hours.
