Beet Cakes with Mascarpone Cream
Beet Cakes with Mascarpone Cream
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  • 1 cup (250 ml) peeled, grated beets
  • 1/2 cup (125 ml) unsalted butter
  • 1 tablespoon (15 ml) lemon juice
  • 1 cup (250 ml) unbleached all-purpose flour
  • 1 teaspoon (5 ml) baking powder
  • 1/4 teaspoon (1 ml) salt
  • 2 eggs
  • 1 cup (250 ml) sugar
  • Grated zest of 1 lemon
  • 1 teaspoon (5 ml) vanilla extract
  • 1/2 cup (125 ml) toasted slivered almonds
  • Preparation
  • With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour 12 muffin cups.
  • In a saucepan over medium heat, soften the beets in the butter and lemon juice, about 5 minutes. Let cool partially. Refrigerate until no longer warm to the touch.
  • In a bowl, combine the flour, baking powder and salt.
  • In another bowl, beat the eggs, sugar, lemon zest and vanilla with an electric mixer for about 2 minutes. With the mixer on low speed, add the dry ingredients, alternating with the beet mixture.
  • Divide the batter among the muffin cups. Sprinkle with the slivered almonds. Bake between 20 and 22 minutes, until a toothpick inserted in the centre of a cake comes out clean.
  • Loosen the cakes by running a knife around the inside of each muffin cup. Unmould gently, without inverting, and place on a cooling rack. Let cool completely.
  • Description
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