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These days when I look at a vegetable, all I can think of is dessert. I had some golden beets in my fridge and couldn't resist making a cake with them. This was my second attempt at this cake. The first was disastrous because I wasn't really clear about my vision for the cake. I modified a recipe from Harry Eastwood's Red Velvet & Chocolate Heartache that incorporated butternut squash and freshly squeezed orange juice. My version of the cake involves neither. My mistake in the first attempt was not steaming the beets first. The batter ended up dense and bitter. The second time around, I steamed the beets until they gave a little but, not too soft (mostly because I was running out of time); then grated in the food processor. The cake batter consisted of  2 eggs whisked with 100g of sugar for about 5 minutes; 200g steamed + grated beets; 100g spiced almonds + pistachios (chopped in food processor); 100g rice flour; 2tsp baking powder, 1tbs lemon extract, 1/4tsp salt. I baked the batter for about 35 minutes and dusted with cocoa powder after it was cool (I'm not really big on frosting).

The cake tasted exactly like a carrot except with a bit more kick courtesy of the spiced almonds. I loved it. I wolfed down 2 slices of it last night before dinner. Shhhh....

Yum!
 


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