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Beet cake with lemon mascarpone frosting https://www.metro.ca/userfiles/image/recipes/gateau-betteraves-glacage-mascarpone-5085.jpg PT30M PT35M PT1H15M
Cake: Preheat the oven to 350°F (180°C). In a large bowl, mix the flour, baking powder, cinnamon, nutmeg and salt. In another bowl, thoroughly mix the eggs, vanilla and sugar. Add the apple, oil and beets. Add the dry ingredients to the liquid ingredients, without over-mixing. Pour into two buttered and floured 8 in. (25 cm) cake pans. Bake in the oven for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean and dry. Place on a rack to cool for minutes. Remove from the pan and let cool completely. Frosting: With a wooden spoon, gently beat the mascarpone then add in the other ingredients. Mix well and spread the frosting on the top of the first cake. Place the second cake on top of the first and cover with frosting. If desired, garnish with finely chopped pecans and beet chips.
8
cake 2 1/2 cups (625 mL) all-purpose-flour 2 tsp. (10 mL) baking powder 1/2 tsp. (2 mL) ground cinnamon 1/2 tsp. (2 mL) ground nutmeg 1 pinch Salt 4 eggs 1/2 tsp. (2 mL) vanilla extract 1 3/4 cup (440 mL) sugar 1 apple, peeled, cored and diced 1 cup (250 mL) sunflower oil or vegetable oil 2 3/4 cups (700 mL) raw beets, grated (about 4 average) 1 cup (250 mL) mascarpone cheese, room temperature 1/2 lemon, grated or finely chopped zest 1/4 cup (60 mL) honey
Beet cake with lemon mascarpone frosting

Beet cake with lemon mascarpone frosting

Rate this recipe
7 Votes
8
servings
0:30
Preparation
0:35
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • cake
  • 2 1/2 cups
    (625 mL)
    all-purpose-flour
  • 2 tsp.
    (10 mL)
    baking powder
  • 1/2 tsp.
    (2 mL)
    ground cinnamon
  • 1/2 tsp.
    (2 mL)
    ground nutmeg
  • 1 pinch
    Salt
  • 4
    eggs
  • 1/2 tsp.
    (2 mL)
    vanilla extract
  • 1 3/4 cup
    (440 mL)
    sugar
  • 1
    apple, peeled, cored and diced
  • 1 cup
    (250 mL)
    sunflower oil or vegetable oil
  • 2 3/4 cups
    (700 mL)
    raw beets, grated (about 4 average)

  • frosting:
  • 1 cup
    (250 mL)
    mascarpone cheese, room temperature
  • 1/2
    lemon, grated or finely chopped zest
  • 1/4 cup
    (60 mL)
    honey
Imprimer ma sélection

Preparation

Cake:

Preheat the oven to 350°F (180°C).

In a large bowl, mix the flour, baking powder, cinnamon, nutmeg and salt.

In another bowl, thoroughly mix the eggs, vanilla and sugar. Add the apple, oil and beets.

Add the dry ingredients to the liquid ingredients, without over-mixing.

Pour into two buttered and floured 8 in. (25 cm) cake pans.

Bake in the oven for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean and dry.

Place on a rack to cool for minutes.

Remove from the pan and let cool completely.

Frosting:

With a wooden spoon, gently beat the mascarpone then add in the other ingredients.

Mix well and spread the frosting on the top of the first cake.

Place the second cake on top of the first and cover with frosting.

If desired, garnish with finely chopped pecans and beet chips.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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