RED VELVET CAKE WITH BEETROOT

Recipe posted and photo: Tosca De Villiers
Red vevet cake – die ene wat hulle in New York bak – die ene wat regte egte beet en kakao inkry. Daai ene… Ek het pistachio-neute bo-op gebruik.

2 ½ cups sifted flour (sif eers die meel ‘n paar keer en dan meet jy uit die gesifte meel af, en sif dit weer saam met die bakpoeier en sout)
3 teaspoons baking powder
80 g cooked, grated beetroot (belangrik dat jy dit fyn rasper)
1 teaspoon salt
2 tablespoons Cocoa powder
½ bottle (small) red food coloring (blykbaar kry mens by WW botteltjies met beetkleursel – gebruik dit verkieslik)
225 g butter, softened
1 ½ cup sugar
2 eggs
1 teaspoon vanilla essence
1 cup buttermilk
Sift together the flour, baking powder and salt.
In a small bowl, mix cacao, food coloring and beetroot till smooth paste. (miskien kan mens dit deur ‘n sif vryf om die regte tekstuur te kry)
Cream the butter and sugar and add eggs one at a time.
Add the beetroot to the butter mix.
Add one third of the flour and half of the buttermilk, beat well.
Add a second third of the flour and buttermilk and beat well.
At last, add the last third and beat well.
Bake at 180° for 20 minutes – for cupcakes and about 35 min for a big cake.
Decorate with cream cheese frosting to taste.
Cream cheese frosting:
2 tubs of plain cream cheese
½ cup soft butter
1 teaspoon vanilla essence
200 g icing sugar
Mix everything together until smooth. (eerste die botter en suiker dan die ander goed)