Red Witch Cake
I met my mate Kate at the Eveleigh Markets one recent Saturday. I was throwing her an extra special cooking class devoted entirely to (vegetarian) things I wanted to make (the best kind of class), and then eat the dinner that was to follow. Earlier I had put the call out on twitter for some interesting pud. Y suggested sticky date, which I unfortunately had to refuse. F had attempted one earlier in the week and I was all butterscotched out, if that is even possible. Then Kathryn suggested surprise pudding.
I gingerly broached the topic of the possibility of a beetroot cake for dessert and Kate jumped at the idea. Phew! It was really easy to whip up and turned out deliciously earthy and just sweet enough, there was one problem though – the name. With ‘red devil cake’ already taken there was no other option, and so ‘Red Witch’ cake it is!
The combination of beetroot and ginger lends depth and interest, fragrant with orange and punctuated by the crunch of polenta with a dense yet airy crumb, this red witch cake is definitely a surprise.
Red Witch Cake
Adapted from Jamie Olivers Surprise Pudding
500g raw beetroots
2 or 3 thumb-sized pieces of fresh ginger, finely chopped
3 large eggs, separated
170ml olive oil
seeds from 1 vanilla pods
2 heaped teaspoons baking powder
zest and juice of 1 orange
a good pinch of salt
a good pinch of cinnamon
150g plain flour
Boil or bake the beetroot until soft. Rub their skins off and blend them with a little of the olive oil. Add the ginger and blend until extra smooth, this should look like the most luscious beetroot dip ever.
Preheat oven to 180C. Grease and flour a 25cm springform tin (or other tin of appropriate size).
Mix the beetroot with the egg yolks, honey and the remainder of the oil. Stir in the seeds from 1 vanilla pod. When combined, add baking powder, polenta, orange zest and juice, salt, cinnamon and flour. In a separate bowl whisk the egg whites until stiff peaks form and fold them into the beetroot mixture. Pour cake mix into prepared tin and bake for around half an hour until a knife comes out clean.
Cool and serve with cream.