Beet Cake With Sweet Greek Yogurt

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Tyler Florence
Nutrition per serving    (USDA % daily values)
CAL
747
FAT
102%
CHOL
68%
SOD
48%

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Ingredients for 4 servings

2 tablespoons unsalted butter, to grease baking pans

1 1/4 cups finely chopped red beets

1 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

a pinch of kosher salt

2 tablespoons pomegranate molasses

2 large eggs

1/2 cup buttermilk

3/4 cups dark brown sugar

1/3 cup vegetable oil

2 cups unsweetend Greek yogurt

1/4 cup honey

1 teaspoon vanilla extract

1 smaller beet, used for garnish (see recipe below and make ahead of time)

Preparation

1.

Preheat oven to 350 degrees F.

2.

Begin by lightly greasing 4 individual baking dishes with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor.

3.

In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, eggs, buttermilk, oil and sugar together. Now mix wet ingredients with dry ingredients and then fold in the processed beets.

4.

Set ramekins out on a roasting tray. Divide batter amongst ramekins and bake in the oven for 20-25 minutes until they have puffed up and a cake tester inserted in the center comes out clean.

5.

Make sweetened Greek yogurt by combining yogurt, honey, and vanilla in a mixing bowl. Swirl with a wooden spoon so they are just combined and serve with warm beet cake.

6.

Make the beet garnish (plan on doing this ahead of time as it takes up to 3 hours to cook). Shave the beet into thin slices using a mandolin or sharp knife. Line a roasting dish with parchment and set the beets out in a single layer on the tray. Cover with another sheet of parchment, carefully pressing out any air bubbles. Top with another tray to add weight and bake on a low temperature to dehydrate the beet slices without over cooking them. Bake at 150 degrees F for 2-3 hours. Use as a garnish on top of the beet cakes.

View instructions at
Tyler Florence

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