Love at first sight? With this fluffy cake it is possible: the sweetness of beetroot and the pleasant acidity of kefir go together perfectly. Find out how to prepare this dessert with me!
Identity Card of the Recipe
- 288.8 KCal Calories per serving
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Ingrediants
- 120 gr of Kefir
- 2 of eggs
- 100 grams of brown sugar
- 100 ml of corn oil
- 10 gr of bitter cocoa
- 1 pinch of salt
- 1 sachet of baking powder
- 220 gr of type 1 flour
- 120 ml (obtained from 300 g of pulp) of beetroot juice
Materials Needed
- Bowl
- Scale weighs food
- Whip
- Pan with a diameter of 24 cm
- Sieve
- Extractor
- Knife
Preparation
- First, prepare the beetroot juice. Peel the beetroot with a potato peeler or a knife, then cut the pulp into small pieces and combine it in an extractor to obtain the juice.About 120 ml of juice can be obtained from 300 g of beet pulp.
- Preheat the oven to 160 ° C (mode: ventilated).
- In a bowl, sift the type 1 flour with the cocoa and baking powder. Add a pinch of salt and brown sugar.
- Mix all the dry ingredients. In the center, pour the eggs, kefir, corn oil and beetroot extract: mix the mixture until a thick, lump-free batter is obtained.
