Last weekend I pulled up the last beets from the ground in our little garden. It has been a great year in terms of beets for us, so there has been lots of room for experimenting with new way of eating beets. And this histamine friendly raspberry beetroot cake is definitely my favorite beetroot experiment of the year.
It actually all started with a fairly classic banana cake recipe from my childhood in Denmark, one day when I was talking cake recipes with my sister. And she told me that she almost always make her banana cake with white chocolate and berries. It sounded so good that I just had to try it. And it was indeed beyond yum, and a very fresh tasting take on a banana cake.
I have since worked a bit on making a more histamine friendly version of the cake without the banana. Which has resulted in this more histamine friendly raspberry beetroot cake.
A little part of me wanted to name it the “Orange you glad I didn’t say Banana” cake. But when I joked about it on instagram nobody seemed to get it. So either I’m the only one who loved that movie or my sense of humor is off 😉 Who knows 😉 If you know which movie I’m thinking off, and love it too, please write a comment so I know I’m not the only person in the world who loves it.
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Deliciously moist raspberry beetroot cake covered with ruby chocolate. Perfectly balanced cake with a lovely freshness from the raspberries.
Ingredients
- 3 eggs
- 170 g / 6 oz sugar
- 130 g / 4.6 oz spelt flour
- 1 tsp baking powder
- 100 g / 3.5 oz butter (melted and cooled down)
- ca. 125 g /Â 4.4 oz beetroot (boiled and pureed)
- ca. 100 g / 3.5 oz raspberries (frozen and finely chopped)*
- ca. 100 g / 3.5 oz white chocolate chips (optional)
Ruby Chocolate glaze (optional):
- 150 g / 5.3 oz ruby chocolate*
- 3 tbsp coconut oil
- any decorations you like – I used a little pistachios and some freeze dried raspberries
Instructions
- Turn on the oven to 175 °C (350 °F) and line your baking mold/ loaf pan with grease proof baking paper.
- Whisk together the eggs and sugar, until they are fully combined and have become a light yellow airy mix. I do this in my mixer.
- Mix the spelt flour with the baking powder and fold the flour mix gently into the airy egg mixture in small portions alternating with the melted butter.
- Once the flour mix, butter and egg mixture has been fully combined gently fold in the pureed cooked beetroot and the finely chopped frozen raspberries. Followed by the optional white chocolate chips.
- Transfer the cake batter to the baking mold/ loaf pan lined with baking paper. Place the cake in a preheated oven (175 °C/ 350 °F) and bake for ca. 55 min (keep an eye on it as baking time can vary from oven to oven).
- Once done, take it out of the oven. let it cool down for a bit before turning it out on a cooling rack. Let it cool down to room temperature.
Ruby Chocolate glaze (optional):
- Melt the Ruby Chocolate together with the coconut oil au bain marie.
- Pour over the cooled down cake and add any decorations you like.
Notes
- If you don’t tolerate raspberries, or haven’t reintroduced them yet. Then you can switch them out with blueberries or blackberries.
- The ruby chocolate glaze is optional. The cake is lovely without it too. You can make a white chocolate glaze instead of the ruby chocolate glaze if you don’t tolerate ruby chocolate. But in that case leave out the white chocolate chips inside the cake. Ruby chocolate has a sweet fruity flavor where white chocolate is just sweet.
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*In all disclosure the links to amazon above are affiliate links, which means that if you click on one of the products in question and buy it, I get a small commission. This will hopefully help me cover some of the costs to running this blog. However, it does not cost you anything additional when you order through one of these links.
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