I'm sure butter cake is everyone's favourite and i'm not an exceptional either. The key ingredient for a decadent butter cake is pure butter. Margerine or spread won't work for butter cake recepi. The fragrance of rich and sweet butter fills the whole household. I couldn't resist the aroma of butter wafting during baking. Instead of using artificial coluring for the swirl i opted to go natural with beetroot but, trust me you won't taste vegetable in your cake. Buttery,soft,moist and delicious beetroot buttercake is ready for our tea time treat.
Ingredients
1 cup butter, room temperature
1 1/2 cup all purpose flour
1 cup granulated white sugar
1 tsp vanilla extract
1 medium beetroot, washed
1/4 cup milk,room temperature
1/4 tsp salt
1 tsp baking powder
4 large eggs, room temperature
Methods
In a bowl, sieve flour,salt and baking powder. Keep aside.
Preheat oven at 350'F or 180'C. Greased a 8'inch cake tin and keep aside.
Rub olive oil on beetroot and cover with aluminium foil. Bake for 15-20 minutes till soft and tender.
Remove from oven and peel off the skin. Chop into pieces and grind into smooth paste by adding very little water. Keep aside.
Using a stand or hand mixer, beat butter and sugar till pale and fluffy. Gradually, add eggs and beat till combined.
Add vanilla extract and beat for 30 seconds.
Add flour mixture alternate with milk and beat after each addition.
Divide 1/4 cup of the batter and add the beetroot paste. Mix well.
Pour the plain batter into a greased cake tin. Dallop the beetroot batter evenly. Run a skewer to form desired pattern.
Bake for 30 minutes or until a skewer inserted in the middle of the cake comes out clean.
Cool completely on wire rack. Remove from pan and slice.
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