It was meant to be a continuation of this post, but then a few days have passed since then, and I cannot exactly recall what I meant to share with my readers in Early morning stories – Part II. I’m sure there was something good and I’m also sure it will come back to me sometime. When it does, I promise to share it.
What I surely remember and you also may, from my earlier post is this cute mushy pic of two heart shaped mini cake tins filled with an even mushier pink batter. By the way, let me share with you that I’m not an overly mushy person at all. I do resort to tissues in some very sad scenes in the movies and especially the Bollywood movies where the sole motive of some directors is to squeeze the audiences’ lachrymal glands, a bit sadistic don’t you think so? That’s about it.
Hey, which self-respecting girl doesn’t like flowers or chocolates and for any lurking guys reading this blog – we don’t need a Valentine’s day. Any day is good to show us some TLC and we’ll forget all about the (marketeer’s mania) Valentines. Anyway….these heart-shaped pink-turned brown cakes can show how much you love, to whomever you serve them.
I made them sans eggs because the man in my life was off eggs for some reason. You can surely replace the ‘egg replacement’ with two eggs and it will be as good, if not better. However, in comparison with the Carrot Cake I baked a while ago with eggs, I felt that the texture of this cake albeit eggless, was extremely spongy. When I removed them from the oven after the baking time, and pressing them down, they were SO soft that I almost thought them to be not-cooked through. A tester confirmed otherwise. So, here is a recipe for the Beet Cake. Not a serious dessert, but great with tea, if you have some friends over, or a weekend brunch kinda menu…which reminds me I must rant a bit more before giving you the recipe.
Update:
(Please find a detailed post on WBB update and list of guest hosts here)
This is a much-due announcement about Weekend Breakfast Blogging_ (WBB ) – the event that I started in an attempt to popularise breakfast among us food-bloggers. A Christmas event had been announced in December and 8 entries were received for the same, which due to festival time constraints and traveling, I couldn’t do a round up then. And, as time passed by, I found it very silly (not to mention embarassing) to post a Christmas round up 3 months late. After quite some emails and enquiries I received about the status of the event, I thought it is high times to inform you all about my plans for WBB.
With due fairness to those who submitted me their entries in December, I shall do a round up in my next post and I’d request you to write in to me, if you are interested in guest hosting this. Since it is a monthly event, I’d like to plan six months in advance – so that we can have the hosts and the themes set out.
Please mail me your interest at [email protected]_ and we shall jointly decide which month is convenient for each of us.
Recipe for Eggless Beet Cake
Eggless Beet Cakes
Time taken – 40 min – 1 hr
Makes two mini cakes or one 8″ cake
Category – Low cal baking, healthy baking
Source – Adapted from this recipe of Taste Goblet
Eggless Beet cakes & WBB news
Ingredients
Method
- Preheat oven at 175 C. Grease an 8" tin or two mini cake tins. Keep aside.
- In large bowl, mix all the dry ingredients with a fork or sift to air them.
- In a medium bowl, beat the eggs (If using) or beat together the oil, buttermilk, vanilla extract, grated beets and zest for a minute.
- Prepare the egg replacing mix, this will start frothing as soon as you add the warm water to the oil and baking powder. Put this frothing mix into the other wet ingredients. Give it a good stir.
- Stir this wet mixture into the dry ingredients until they come together.
- Pour into the greased tins and bake for 40 minutes or 25 minutes for mini tins until a tester comes out clean.
- Remove and let the cakes cool in their tins for 15 minutes, before unmoulding them.
I had been wondering whatever happened to WBB! :)The hearts are ‘beet-ing and looking cute. I think it is time for me to use my heart-shaped tin. i have just the one though.
Nice looking cakes Nandita. pink, heart shaped cake on V day. hmmmm
Beetroot Cake is just what I needed Nandita what with 3 Beetroots lying in the fridge for past 3 days . Now just a query. The beet you have mentioned are raw ones I assume . Now the ones I have are the cooked variety available here in the UK and they are very sweet. So is it ok to use those?
heyy Nandita tnxx for stopping by my blog and ty for the love n hugs. They mean alot to me.Keshi.
I’d love to host WBB some time, Nandita. Now let me think about it, and write a mail to you…
Lovely cakes.. with a wonderful color… looks very tempting :)It fits perfectly into the Valentines menu..Thanks for sharing!
A- I am almost tempted to rename my post to ‘ My heart is beeting ‘ great play of wordsSpicelover – thanksAnupama – yes i guess you can use cooked / canned as well – grated but not too wet I guess! I sometimes steam the grated veggies before using them in a recipe, these beets were grated very fien so i was sure they’d be nicely blended while baking.Keshi – yeah I’ll be stopping by to read some more of your beautiful writes.Vaishali- sure mail me dear!Spandana – yes, or any other day you wanna show your love!
nandita,eggless beet cakes look great.Will try them.I generally use flax seeds with some hot water to replace eggs in recipes where eggs are primarily used for binding the batter,works well for me.I have not had much time recently to participate in WBB or other events,but now I think I will take interest again because I have more time on my hands now than a week ago!
Yay! WBB is back!
Beeting hearts, huh?? 🙂 I’ve still to try the beet bread! Waiting for the weather to get warmer, the yeast won’t bubble otherwise I think.
Simple easy recipe!! Tried this beet cake using flax seeds as the egg substitute and whole wheat flour. Cake turned out perfect!!
I have tried beet cake in other methods before which have not yielded a fluffy cake…!!
Will the same recipe also work when using cooker for making cake??