Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Beetroot topping
Utensils
1 loaf tin (approx. 30 cm), lined with baking paper
How it's done
Batter
Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Whisk in the egg yolks. Add the beetroot, orange zest and juice, mix well. Add the flour, hazelnuts, baking powder and cardamom, mix. Beat the egg whites with the salt until stiff, place on top of the mixture with the flour in layers, carefully fold in using a spatula. Transfer the batter to the prepared tin.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Beetroot topping
Mix the water and sugar in a pan, bring to the boil. Add the beetroot, simmer for approx. 10 mins. Remove the pan from the heat, leave to cool. Spread the beetroot on top of the cake, top with the orange zest.
| Shelf life: | Wrap in cling film and keep in the fridge for approx. 2 days. |
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