Beetroot Cake with White Cheese and Almonds

Ingredients

• 2 medium beetroot
• 3 large eggs
• 1 cup sugar
• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• ½ cup vegetable oil
• 1 cup white cheese (like feta or ricotta)
• ½ cup sliced almonds

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. 2

   Peel and grate the 2 beetroots on the large holes of a box grater. You should have about 1.5 cups of grated beetroot.

3. 3

   In a large bowl, whisk the 3 eggs and 1 cup sugar until pale and frothy, about 2 minutes. Slowly whisk in the 0.5 cup vegetable oil.

4. 4

   Fold in the grated beetroot, 1.5 cups flour, and 2 teaspoons baking powder until just combined—do not overmix.

5. 5

   Pour the batter into the prepared pan. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.

6. 6

   Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

7. 7

   Spread the 1 cup white cheese over the top of the cooled cake, sprinkle with the 0.5 cup sliced almonds, and drizzle with chocolate sauce just before serving.

Tools you’ll need

• 9-inch round cake pan
• Box grater
• Mixing bowls
• Whisk
• Wire rack

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