Spiced Chocolate and Beetroot Tea Cake Recipe
Description:
Tea cakes are the perfect companion for a cozy tea session, whether it’s a gathering or a peaceful tea for two. Among the many varieties of tea cakes, the Spiced Chocolate and Beetroot Tea Cake stands out as a delightful treat. This cake offers a unique blend of earthy beetroot with aromatic spices and rich chocolate, creating a moist, flavorful cake without any frosting on top. It’s an excellent choice to enjoy with a hot cup of tea, making it a true winner for your next tea party.
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) (or cake flour) | 1 cup |
| 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 |
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Instructions:
-
Preheat the Oven:
Start by preheating your oven to 375°F (190°C) to ensure it’s ready for baking. -
Prepare Dry Ingredients:
In a medium-sized mixing bowl, combine the all-purpose flour (or cake flour), baking powder, baking soda, cinnamon powder, dry ginger powder, nutmeg powder, salt, and cocoa powder. Whisk these ingredients together until they are evenly combined. -
Mix Wet Ingredients:
In another large bowl, whisk together the eggs and sugar for about one minute, or until the mixture is smooth and well-blended. Add the vanilla extract and grated beetroot, stirring to incorporate them into the egg and sugar mixture. -
Combine Wet and Dry Mixtures:
Gradually fold the prepared dry ingredients into the wet mixture using a spatula. Be gentle but thorough to ensure the ingredients are fully combined. -
Prepare the Baking Pan:
Line an 8×10-inch baking tray with parchment paper and lightly spray the bottom of the pan with cooking spray to prevent sticking. -
Bake the Cake:
Pour the batter evenly into the prepared baking tray and spread it out gently. Bake the cake in the preheated oven for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. -
Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a cooling rack to cool completely to room temperature. -
Slice and Serve:
Once the cake has cooled, slice it into desired portions and serve. This Spiced Chocolate and Beetroot Tea Cake is perfect when enjoyed during tea time, especially alongside a warm Maple Roasted Cinnamon Spiced Latte or a steaming cup of Punjabi Style Espresso Coffee.
Serving Suggestions:
Pair this cake with a flavorful beverage to enhance the tea-time experience. Whether it’s a warm, spiced latte or a bold cup of coffee, this cake is sure to complement the flavors beautifully.
Enjoy this moist, aromatic tea cake that combines the earthiness of beetroot with the richness of chocolate and a dash of warming spices. It’s a delicious and unique treat for your next tea party or quiet afternoon indulgence!
