For the cake:
Preheat the oven to 350 degrees Fahrenheit and prepare a 10-inch spring-form pan by lining it with baking parchment.
Dry ingredients:
- ¼ cup ground pecans (food processor is O.K.)
- 1 cup Organic spelt flour
- 1/2 cup Organic unbleached flour
- 1 ½ tsp aluminum-free baking powder
- ½ tsp natural mineral-rock salt or sea salt
- 5 Tablespoons carob powder or organic cocoa powder
Combine dry ingredients, sift once and stir well.
Wet ingredients:
- 3 eggs
- ¾ cup fructose or sugar
- 4 oz. raw beet, peeled and finely grated
- 4 oz. Organic Sour-cream or Organic low-fat buttermilk
- 2 Tablespoons strong coffee (optional, but it complements the beets quite nicely)
- 1 Teaspoon vanilla extract
In a separate bowl, beat eggs with sugar until very light, about 5-7 minutes, speed 8 on a stand mixer. Add the beets and combine well. Add the sour cream, coffee, and vanilla.
Finally, add the dry ingredients, mixing gently, do not over-work the batter. Pour into the prepared buttered pan and bake at 350F for about 30 minutes, test cake after 25 minutes with a tooth pick. Let the cake cool on a rack for 15 minutes before unmolding.
For the carob whipped cream:
Whip the cold organic whipping cream until stiff peaks form (makes sure you don’t turn it into butter)
Half way through add 2 tbsp of carob or cocoa powder and some maple syrup to taste, approx. 2 tbsp
Serve the cake room temperature or slightly warm. Decorate with some grated beets and carob powder.
Enjoy! For more great recipes visit monikabaechler.com
Stay Healthy and eat your beets!
Monika Baechler
Recipe adapted from “Cook yourself Thin!” UK TV show
Leave a comment