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I have left unclaimed a nice beet, huh and I decided in that whatever was to attach. Initially was looking for some salad, but came across the recipe for this cake - I decided to try. Cooked half portions. Given the ingredients, it turned out very tasty beet cupcake with a citrus note, I did not expect. Maybe someone will have by the way)) help yourself!
Ingredients for Beet-lemon cake
- Beets - 2 PCs
- Chicken egg - 2 PCs
- Sugar - 2/3 of the stack.
- Flour - 1.5 stack.
- Leavening agent - 1 tsp.
- Cocoa powder - 1 tbsp
- Vegetable oil - 0,5 stack.
- Cinnamon - 0.5 tsp.
- Lemon peel - 1 piece
Step by step instruction of cooking Beet-lemon cake
Boil beetroot, cool, peel, cut into cubes.
Grind using a blender to puree.
Add the eggs, sugar, vegetable oil. Beat.
Add the cinnamon, cocoa, lemon zest. Mix well.
Add sifted with the baking powder and the flour, stir with a spoon.
Here is the dough: slowly slides off the spoon.
Pour the dough into the form ( my form was grown for a count test, which is why the cupcake was not very high) and put in a preheated 180 degree oven for 40-50 minutes (I baked half a serving 30 minutes).
To get the cupcake to give it a little cool, cut and sprinkle with powdered sugar.