bakingforthecure

Surprise Pudding (aka Jamie Oliver’s Beetroot Cake)

In Desserts on July 25, 2008 at 11:17 pm

This very special recipe is taken from one of my favorite cookbooks, and the only cookbook I have that has the authentic signature of the author- Jamie’s Kitchen by Jamie Oliver. If you get a chance, take a look at this book (I know he has a lot of books…), it is a big and heavy book, with many many pictures of Mr. Oliver himself. But still, The book is full of great pictures, and has a lot of very interesting recipes.

This recipe for example, for beetroot cake, include a list of ingredients that may sound very weird one next to another (olive oil, vanilla, orange, ginger…). But it comes out as a very interesting and tasty cake.

I guess that if you like simple flavors, this may not be the cake for you, but if you are looking for an interesting new cake recipe, this one is for you.

The recipe is brought as it is written in the cookbook, since Jamie’s cookbooks have a unique style.

Surprise pudding/ Jamie`s Kitchen by Jamie Oliver

500 gr. / 1 lb 2oz raw beetroot
2 thumb sized pieces of fresh ginger, finely chopped
3 large eggs, separated
150 ml/5 1/2fl oz honey
170 ml/6fl oz olive oil
Seeds for 1 vanilla pod
2 heaped teaspoons baking powder
100 gr/3 1/2 oz polenta
Zest a juice of 1 orange
A good pinch of salt
A good pinch of allspice
A good pinch of cinnamon
150 gr. / 5 1/2 oz plain flour

Boil the beetroots until soft, then drain and allow to cool a little. Rub the skins off then mash in a food processor or with a masher till smooth.

Preheat oven to 180°c/ 350°f/ gas 4.

Put the beetroot puree, ginger, egg yolks, honey and olive oil in a bowl and add the seeds from the vanilla pod, whisk together, then add the baking powder, polenta, orange zest and juice, salt, allspice, cinnamon and flour. In a separate bowl beat the egg whites until stiff and fold them into the beetroot mixture.

Get yourself a 25cm/ 10inch cake tin or cheesecake mould. Rub with butter and dust with a little flour to stop the cake from sticking. You could also line it with greaseproof paper to be really sure.

Pour in the mixture and bake in the preheated oven for around 35 minutes until spongy. Test weather its ready by poking a cocktail stick into it- if its clean when it comes out you know the cake`s done.
Allow to cool.

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  1. Interesting to use beets….never came across that. I’m curious now…

  2. linda: You should really give it a go, this cake is so special, I think its worth at least one try…

  3. Never had beetroot cake before, but I think I would like it, especially with the ginger and spices in it.

  4. looks like a great way to use up some of the beets that just came out of the garden!

  5. I tried a fairly plain beetroot cake here (I wanted to know what beetroot cake itself tastes of, without all the great spices) – http://booksandbakes.wordpress.com/2009/06/13/surprise-cake/
    It tastes so nutty – next time I’m going to try it with chocolate or peanut icing. Yum!

  6. I made this at the weekend, I was pretty dubious about how it would taste but I had too many beets and thought it was worth a try. Turned out to be a huge hit! My 5 & 7 year old sons (one of whom is just about the pickiest eater in the world) have declared it to be the best cake in the world ever. I am sticky to calling it Surprise Cake, no need to let on about the veggies! Thanks very much

  7. great work, love your design, suits the page well :-)

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