Spiced Chocolate And Beetroot Tea Cake Recipe
Make and enjoy the deep flavors from cocoa, spices like cinnamon, ginger, nutmeg and wholesome of nutrients from beetroot through every bite in this moist and light Spiced Chocolate And Beetroot Tea Cake Recipe.
Whether its a Tea party or Tea for two, Tea cakes are best combination along with a good cup of tea and Spiced Chocolate And Beetroot Tea Cake Recipe is a great choice at times. Tea cakes are sponge cake made with different flavors and can be delicious without any frosting on the top.
The goodness of cocoa and nutrients from beetroot makes this tea cake is simple and delicious. Enjoy the deep flavors from cocoa, spices like cinnamon, ginger, nutmeg and wholesome of nutrients from beetroot through every bite in this moist and light Spiced Chocolate And Beetroot Tea Cake Recipe
Here are a few more tea cake recipes to try.
- 1 cup All Purpose Flour (Maida) , (Or cake flour)
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Cinnamon Powder (Dalchini)
- 1/4 teaspoon Dry ginger powder
- 1/3 teaspoon Nutmeg powder
- 1/4 teaspoon Salt
- 1-1/2 tablespoons Cocoa Powder
- 3 Whole Eggs
- 1 teaspoon Vanilla Extract
- 3/4 cup Sugar
- 1/2 cup Beetroot , grated
How to make Spiced Chocolate And Beetroot Tea Cake Recipe
To begin making Spiced Chocolate And Beetroot Tea Cake Recipe, Preheat oven to 375 degree F.
In a medium bowl, whisk together all-purpose flour or cake flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, cocoa powder until combined.
In another large bowl, whisk together eggs and sugar for about a minute or until well combined.
Once done add in the vanilla extract and grated beetroot to the egg and sugar mixture and stir to combine.
Fold in the prepared flour mixture with a spatula to the wet ingredients and mix to combine well.
Line up parchment paper in a 8x10 baking tray and spray the bottom of the pan using cooking spray.
Spread the batter evenly into the prepared pan and bake for 30 to 35 minutes or until the toothpick comes out clear when pricked in the middle of the cake.
Transfer the cake to the cooling rack to cool down to room temperature. Once cooled slice to required slices and serve.
Born in Kerala and brought up in Chennai. Divya is big fan of street foods and die hard fan of Pani Poori. She loves cooking for her hubby and he never insists for anything specific, never complains, never troubles. "When you have a hubby like that, you will always want to treat him with good food :). " This was how her passion for cooking evolved and now she is an expert. Divya derives inspiration from her friends, fellow food bloggers and that has made her an avid blogger herself. She blogs at Dishing with Divya