Want To Make – All Natural Red Velvet Beet Cake & Goat Cheese Thyme Icing
I vowed not to go out today.
Then my dad called.
Within a twenty minute span, I was dressed and in the car with him, on the way to lunch. Once ready for the day, I like to make the most of it. Downtown shopping, a tea meetup with the man, and a snowy stroll later, I’m back at home and it’s almost dinner. The next few days ahead of me will be my last before bebe arrives, and while I want to make the most of them, I also want to revel in doing a whole lot of nada. Nothingness includes baking, blog posting, organizing, knitting, and making felt toys (btw).
On my baking to-try list is blood orange curd, and this divine beet cake…
“Red Velvet Cake with Goat Cheese Thyme Icing
yields 2 small bundts or one 2 layer 8” cake or about 20 cupcakes
This cake gets its intense red color a combination of acid with raw cacoa and a reduced beet puree. The reduction of the puree is necessary to produce an intense color with minimal amount of puree leading to a cake that’s more in line with the traditional red velvet texture and taste. It’s important that you use room temperature ingredients where noted, and that your flour be unbleached and your cocoa not be Dutch processed (alkalized). I also wouldn’t advise substituting milk for buttermilk. The acid in this cake is key!
250 g ( 2 cups) unbleached ap flour
2 tsp baking powder
2 Tbsp raw cacao or unprocessed cocoa powder (non–alkalized)
100g (1/3 + 1/4 cup) coconut oil (refined), at room temp
50g (4 Tbsp) unsalted butter, at room temp
300 g (1 1/4 cup) sugar
1 tsp kosher salt
1 tsp vanilla
2 eggs, room temp
1/4 cup + 2 Tbsp reduced beet puree (fully cool)
2.5 tsp champagne vinegar (or other white vinegar)
180 g (3/4 cup) buttermilk, at room temp
goat cheese glaze
8 oz goat cheese, at room temp
1 cup powdered sugar
2 tsp thyme, finely minced & packed
3 small beets or 2 medium
1/2 cup water + 1/4 cup water”
xoxPosted under Foodie, Gotta Love It, handmade, Home, inspiration, Lifestyle by Robyn