Yes, beet cake. Remember how delicious that zucchini cake with lemon glaze was? This is just as delicious, and may I add, a really wonderful color. If you have a little girl who adores pink, you want to serve her this cake. (It tastes like cake, by the way, not like beets.)
My version is not uniformly pink, probably because I used one regular beet and one Chiogga beet (the stripey ones). I imagine the stripey-ness created the rainbow hue, above.
From Mark Bittman's How to Cook Everything Vegetarian:
2 medium raw beets, peeled and quartered
1 1/2 sticks soft butter
1 1/2 cups sugar
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1/2 cup milk
Grease a 9x13 pan with a little butter. Put the beets and 1/2 cup sugar in a food processor and pulse a few times to puree. Combine flour, baking powder and salt in a bowl. In your KitchenAid, beat the butter and 1 cup sugar till creamy. Add eggs, one at a time, mixing well after each. Add the beet puree. Add about 1/3 of the flour mixture, then half of the milk, another third of flour, the rest of the milk, and then the rest of the flour. Stir gently until just mixed.
Bake at 350 45-50 minutes. Let cool completely before adding the orange glaze:
3 cups confectionary sugar
1/2 cup orange juice
a splash of vanilla (optional)
Mix until thick and smooth.
This certainly looks great.Have to try never had beet cake before;)
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