Spiced Chocolate and Beetroot Tea Cake Recipe
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup (or use cake flour) |
| Baking Powder | 1/2 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Cinnamon Powder (Dalchini) | 1/2 teaspoon |
| Dry Ginger Powder | 1/4 teaspoon |
| Nutmeg Powder | 1/3 teaspoon |
| Salt | 1/4 teaspoon |
| Cocoa Powder | 1-1/2 tablespoons |
| Whole Eggs | 3 |
| Vanilla Extract | 1 teaspoon |
| Sugar | 3/4 cup |
| Beetroot, grated | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~290 kcal |
| Protein | ~6 g |
| Carbohydrates | ~38 g |
| Sugars | ~20 g |
| Fiber | ~2 g |
| Total Fat | ~12 g |
| Saturated Fat | ~3.5 g |
| Cholesterol | ~105 mg |
| Sodium | ~250 mg |
Instructions
-
Preheat and Prepare
- Begin by preheating your oven to 375°F (190°C). Line an 8×10 inch baking tray with parchment paper and lightly spray it with cooking spray to prevent sticking.
-
-
Mix Dry Ingredients
- In a medium bowl, combine all-purpose flour, baking powder, baking soda, cinnamon powder, dry ginger powder, nutmeg powder, salt, and cocoa powder. Whisk thoroughly to ensure that the spices and leavening agents are evenly distributed.
-
Prepare the Wet Ingredients
- In a large mixing bowl, whisk together the eggs and sugar until the mixture is smooth and pale, about 1 minute. Then add in the vanilla extract and grated beetroot, stirring well until the beetroot is fully incorporated.
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Combine Wet and Dry Mixtures
- Gently fold the prepared dry ingredients into the wet mixture using a spatula. Mix until just combined, ensuring you do not over-mix to keep the cake light and fluffy.
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Bake the Cake
- Pour the batter into your prepared baking pan and spread it evenly. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool and Serve
- Once baked, remove the pan from the oven and allow the cake to cool in the pan for about 5 minutes. Then, transfer it to a wire cooling rack and let it reach room temperature. Slice as desired.
Serving Suggestions
This Spiced Chocolate and Beetroot Tea Cake is perfect as an afternoon treat! Pair it with a warm drink, like a Maple Roasted Cinnamon Spiced Latte or a hot cup of Punjabi-style espresso coffee, for a cozy and aromatic experience. The spiced notes of cinnamon, nutmeg, and ginger blend beautifully with the chocolate and earthy beetroot, creating a unique dessert with a hint of warmth and comfort.
