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Beet and grenadine sponge cake

Cake shop50 minutes6-8 people175 calories
1/52/53/54/55/5 (40 votes)
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By Irene Arcas

Beet sponge cake

This recipe has surprised a lot at home, so I couldn't wait any longer before showing it to you. When we told them it was a beet cakeThey put on a surprised face, but they kept repeating.

It is a perfect cake for this Christmas, since its flavor is very original and its appearance and intense color of the surface is very appropriate for these dates.

Beet and grenadine sponge cake

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The perfect cake for this Christmas, since its flavor is very original and its appearance and intense color of the surface is very appropriate for these dates.

  • Irene Arcas
  • Kitchen: Modern
  • Recipe type: confectionery
  • Calories: 175
  • Rations: 6-8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the cake:

  • 250 g flour
  • 250 g of sugar
  • 250 g of beets already cooked (not the one they sell in canning jars)
  • 150 g sunflower / mild olive oil
  • 3 eggs
  • 30 g of unsweetened cocoa powder (Valor type)
  • 30 g of pastry chocolate
  • 2 teaspoons vanilla powder / essence
  • 1 envelope of baking yeast
  • 3 tablespoons of milk
  • the skin of 1 orange (without the white part)
  • a pinch of salt

For coverage:

  • 100 g of beet juice (if your juice does not reach 100 g, fill in the rest with water)
  • 50 g of water
  • 50 g of grenadine (the drink)
  • 50 g sugar
  • 3 tablespoons lemon juice

Preparation

  1. We preheat the oven to 180º.

  2. We put the orange peel and the sugar in the glass. We program 30 seconds, progressive speed 5-7-10.

  3. We add the eggs and place the butterfly. We program 3 minutes, 37º, speed 3 1/2. When the time is up, we remove the beaker and reprogram 3 minutes, speed 3 1/2 (this time, no temperature). We remove to a container.

  4. Without washing the glass, and without the butterfly, we add the beet and the chocolate. We program 30 seconds, progressive speed 5-7-10.

  5. We add the oil and program 10 seconds, speed 3.

  6. Add the eggs and mix 5 seconds, speed 3 1/2.

  7. We put the flour, salt, yeast, cocoa, milk and vanilla. We program 30 seconds, speed 4.

  8. We put the cake batter in a baking dish greased with oil or margarine.

  9. Bake at 180º for 30-45 minutes, depending on the height of your cake and the mold you have used. I had it, for example, 35 minutes.

  10. To know if it is, you must prick it with a knife and if the tip does not come out wet, it is ready.

  11. Pour the beet juice, water and sugar into the glass. We program varoma temperature, 4 minutes, speed 1.

  12. Add the grenadine and the lemon juice and mix 30 seconds, varoma temperature, speed 1

  13. When the cake has tempered, we prick the surface of the whole cake with a fork reaching almost the bottom and add the syrup with the help of a spoon to distribute it very well over the entire surface.

Notes

When you make cakes, be careful not to open the oven door before 20 minutes have passed, so we will prevent it from getting cold and not growing well.

TM21 equivalences

Thermomix equivalences


Discover other recipes of: More than 3 years, Christmas, Cake shop

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  1.   White said
    ago 8 years

    Will it be just as juicy and good without the topping? Can you use whole wheat flour? Can pastry chocolate be the target of Nestlé desserts or is it a special one? Thanks.

    Reply to Blanca
    1.    Irene Arcas said
      ago 8 years

      Hello Blanca, I think it would be a little drier without the coating, keep in mind that we prick the surface with a fork just so that the coating penetrates the crumb. But you could do it without it, which is sure to be good too. You can also use whole wheat flour and white chocolate… some interesting modifications! You'll tell me how it turned out 🙂

      Reply to Irene Arcas
  2.   Maria del pilar said
    ago 8 years

    The grenadine what is the fruit or the drink of grenadine ??? Thank you

    Reply to Maria Del Pilar
    1.    Irene Arcas said
      ago 8 years

      Hello María del Pilar, I mean the drink, I am going to clarify it in the recipe so that there is no confusion. Thanks for writing to us!

      Reply to Irene Arcas
  3.   toñi said
    ago 8 years

    hello, I have done it and it has come out very tasty ... people were surprised that it was beet, hahaha, they said it tasted a bit like "tigretón", but I have a doubt, when I added the syrup the cake absorbed it, there was only a slightly stained, won't you also need gelatin or agar-agar for the syrup? at no time did it solidify ...

    Reply to toñi
    1.    Irene Arcas said
      ago 8 years

      Hello Toñi, how nice that you liked it so much! What do people freak out when you tell them it's beet? Hehehe always happens to me, that's the fun of this cake 🙂

      Indeed, the syrup has to be absorbed by the cake so that it remains juicy and moist inside. However, next time you can also make a topping by adding gelatin to the topping, it is sure to be fabulous. In fact, I would do both: I would mix with orange juice and honey to moisten the cake and then cover it with the beet juice topping and a little gelatin 😉

      Thanks for writing to us!!

      Reply to Irene Arcas