Hey, this is Anushree here and this is my first guest post on my mom’s blog! I have been home from college for a few days now and thought I’d make something special as Christmas is coming up and my sister is coming back from college in 2 days! So, I decided to make a Red velvet cake.
Yes! You heard it right. It is not deep red in colour but filled with healthy ingredients. It is No Artificial colour and No All-purpose flour recipe. And to pull this off, I obviously needed some assistance from an expert in healthy cooking, who happens to be my mom, so that worked out great for me!
In olden days, Red velvet cake was made with All-purpose flour and Beets. Here I have used Mixed healthy flour ( Amaranth , Red rice and Almond flour) with beetroot. So, it is not a white cake with red dye.
While frosting, instead of new age cream cheese, I have opted for an original Ermine icing , which is also known as boiled milk frosting. Here, instead of All-purpose flour I have used mixture of Almond flour and Arrowroot powder with milk to attain a creamy and flowy texture.
Here is my recipe- Fits for 9” spring foam pan.
Ingredient:
For the Cake:
Beetroot – 1 (small, to get 3 tablespoons of puree)
Amaranth flour – 1cup
Brown rice flour – 1cup
Almond flour – ½ cup
Cocoa powder – 1 tablespoon
Cooking soda – 1 tsp
Salt – ¼ tsp
Eggs – 2
Brown Sugar – 1 ½ cup
Butter – 200 grams
Vanilla – 1 tsp
Buttermilk – 1 ¼ cup
For the Frosting:
Milk – 1 cup
Almond flour – 5 tablespoons
Arrowroot powder – 1 tablespoon
Butter – 50 grams
Sugar – ½ cup
Vanilla – 1 tsp
Desiccated coconut – as needed
Slivered Almonds – As needed
Method:
To Bake the cake:
-Pre heat oven for 180° C . Line the baking tray and keep it ready.
-Cook Beetroot in a pressure pan for 2 to 3 whistles, peel the skin and grate.
-Measure every ingredient and keep it ready. Melt butter and keep aside.
-Take a mixer jar, make a paste of grated beet with ¼ cup of buttermilk ,which we have kept for the batter preparation.
-Take one glass bowl, beat eggs, then sugar, melted butter ,pureed beetroot, vanilla and lastly one cup of buttermilk.
-Beat everything until it is well mixed and keep aside.
-Now take one more bowl, put all the dry ingredients, all the three flours, cocoa powder, salt and cooking soda. Sieve couple of times or dry whisk and keep it ready.
–Pour the previously prepared wet mixture to dry ingredients and fold the batter by using any spatula.
-Pour the batter in lined baking tray and keep this for baking for 40 -50 minutes or until done.
-Before removing, check with a knife by inserting, in the baked cake. It should come out clean.
-Cool the cake completely before doing the frosting part.
Method for Frosting:
-Take milk ,Almond flour and Arrowroot powder in a saucepan. Boil the mixture until it is cooks and becomes creamy.
-Switch off the flame, add in butter ,sugar and Vanilla, mix well. Cool the mixture and keep it in the fridge to cool further making it more solid. ( I have not kept in the fridge)
-Now, slice the cake, make a 2-equal slice, Apply the frosting on first layer and cover it with the second slice.
-Now pour frosting on the top, as well as apply at the sides as well. Take desiccated coconut and dust at the top as well as at the sides.
-Decorate the cake with slivered almonds and serve and enjoy with the family <3
Note:
For Egg less version, please use any egg replacer or
Flax gel:The basic ratio is 2 ½ tsp of flax seed powder and three tablespoons of hot water and then you simply whisk in the mixture until it becomes gelatinous to replace one egg.
