Pink Cake
Ingredients
The cake
-
2
medium
raw beets
-
1 ½
cups
sugar
-
1 ½
cups
all-purpose flour
-
1
cup
whole wheat pastry flour
-
2
teaspoons
baking powder
-
½
teaspoon
kosher salt
-
8
tablespoons
unsalted butter
-
3
tablespoons
plain nonfat Greek yogurt
-
4
large
eggs
-
½
cup
nonfat milk
The soak
Instructions
- Preheat the oven to 350°F and grease the baking pan.
- Puree the beets with ½ cup of sugar in a blender or food processor.
- In a bowl, mix the all-purpose flour, whole wheat pastry flour, baking powder, and salt.
- In another bowl, cream the butter, Greek yogurt, and the remaining sugar.
- Add the eggs one at a time and mix in the beet puree.
- Gradually add the flour mixture and milk, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40 to 45 minutes until set.
- Cool the cake for 10 minutes, then pour half of the soak over it and let it absorb for at least 1 hour.
- Drizzle the remaining soak over the cake before serving.
Nutrition Facts (estimated)
Servings
16
Calories
256
Total fat
9g
Total carbohydrates
39g
Total protein
4g
Sodium
20mg
Cholesterol
68mg
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