Red velvet is for celebrating love! For a healthy version of this American classic, the natural red color comes from beet and cocoa powder instead of food coloring. And add some zing to the traditional cream cheese frosting with lemon and a sprinkling of blueberries...
For 8 servings
1 bundt pan, 8.6” diameter
Preparation: 20 min
Baking time: 45 min
My Opinel kitchen knives:
Peeler
Paring knife
Ingredients :
2 g red beet
2 eggs
2 tsp olive oil
3 tsp kefir or buttermilk
1/2 cup light brown sugar
6 tbsp whole cane sugar
2 cup T65 wheat flour+ extra for the pan
2 tsp baking powder
1 tbsp cocoa
1/2 tsp powdered vanilla
2 tbsp white wine vinegar
Frosting:
½ cup cream cheese
½ cup of icing sugar
Juice of 1 lemon
Milk
A few blueberries
Icing sugar
Blueberry coulis (optional)
Preheat oven to 350°F (180°C).
Peel and cut beets into 4, finely grate.
In a bowl, whisk the eggs with the oil, the buttermilk and sugars. Add the flour, baking powder, cocoa and vanilla and mix again. Add grated beets and stir until the dough is evenly colored. Finally, add the vinegar and stir briefly.
Butter and flour the pan. Pour batter into the pan and bake for 40 minutes. Check whether the cake is done by sliding the blade in the cake: it should come out clean and dry. Cook longer if needed. Leave to cool before removing from the pan.
Prepare the frosting. Whisk the cream cheese and sugar together. Add the lemon juice, whisk again. If the mixture is too thick, add one or two tablespoons of milk.
Just before serving, spread the frosting on the cake, add the blueberries and sprinkle with icing sugar.
Tips and gourmet indulgence!
If you do not have a kugelhopf pan, use an 8.6” Bundt pan, an 11” long bread pan or an 8” cake pan.
For even more indulgence, add a drizzle of blueberry coulis!
By replacing the beet with grated carrot, this cake will lose its red color but will taste just as delicious… Blueberry coulis can be replaced with apricot coulis.
