If this year you're looking for something different to surprise your beloved one, here's a delicious idea for Valentine's day. I made this heart shaped cake as the date is just around the corner and even though I'm more the kind of person who likes celebrating love any other day of the year, this seemed like the perfect excuse to make it.
You can naturally make this cake with any other shape however it looks so much prettier and appropriate for the occasion. It is not only suitable for Valentine's day, it can also serve for an anniversary, a baby shower or even a wedding. You can make it with a heart-shape mould but as I guess it also happens to you it is impossible to have all types and shapes of moulds (well it is possible but you need much space) so we'll make it with a very easy method by using a squared and a round mold of 20 cm each. You'll quickly understand how to do it with the pictures above and the steps of the elaboration.
As you already know I love incorporating vegetables in desserts, like I did with my zucchini cupcakes, since they add such a good and distinct flavour to the cakes. In this case the beetroot also merges very well with the cocoa and gives a very attractive colour to the dough. Besides, we will also be using it as a natural colouring agent for the icing so don't forget to keep it! So as you see this cake does not have any artificial colour so... more natural = healthier and better! This is also a gluten and lactose free dessert.
So here's the recipe for this heart-shaped beetroot, cocoa and roses cake... happy Valentine's day!
So here's the recipe for this heart-shaped beetroot, cocoa and roses cake... happy Valentine's day!
BEETROOT, COCOA AND ROSES CAKE RECIPE
INGREDIENTS :
FOR THE CAKE:
- 350-400 gr. beetroot, cooked (around 3)
- 200 gr. gluten free flour
- 200 gr. brown sugar
- 1 tsp. gluten free baking powder
- 1 tsp. bourbon vanilla extract
- 5 eggs
- 4 tbsp. pure cocoa powder
- 1/4 cup virgin coconut oil or butter
FOR THE ICING :
- 8 tbsp. beetroot liquid
- 400 gr. cream cheese (lactose free)
- 10 tbsp. icing sugar
- 1 tbsp. rose extract
ELABORATION :
OF THE CAKE:
- Preheat the oven to 180ºC.
- Mash the beetroots with a processor until you get a thin purée. Then drain it to remove the liquid excess and keep that liquid with the rest to use it later.
- Pour the beetroot purée in a bowl along with the coconut oil, vanilla, sugar and the eggs and beat with a whisk or electric mixer until you get an even mixture.
- In another bowl put the baking powder and sift the flour and the cocoa.
- Add the beetroot mixture to it and mix until it gets combined and creamy.
- Grease a 20 cm squared mold and a 20 cm round mold. Place some baking paper sticking to it and pour all the dough in both molds in equal proportions.
- Place in the oven and bake for around 30-35 minutes or until you introduce a toothpick in the center and it comes out clean (each oven is different so monitor the process).
- Once ready remove from the oven and allow to cool completely.
OF THE ICING:
- Pour the cream cheese, beetroot liquid, icing sugar and rose extract on a bowl.
- Use an electric mixer at low speed to mix it until you achieve a creamy texture and the colour is even.
- Give it a taste and add more icing sugar if you like it sweeter.
CAKE ASSEMBLING:
- Once the cakes have cooled completely we can start making the heart. Cut the cake with the round shape in 2 equal parts and place them on each side of the other squared cake, like you can see on the pictures.
- In order to keep it well attached and unified, used some icing as "glue" to stick it.
- Then you can spread all the icing over the heart and garnish.
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