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Beetroot Jaggery cake

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Beetroot Jaggery Cake

Ingredients

1 cup whole wheat flour

1 and 1/2 tsp baking powder

1/4 tsp salt

1 medium sized beetroot or 1/2 cup beets paste

1 tsp baking soda

2 eggs

1/2 cup curd

1/4 cup "powdered jaggery"

1/2 cup olive oil

1/4 cup crushed butterscotch nuts

1/4 cup crushed walnut

Instructions

Beets Walnut Cake

Pressure cook beetroot with enough water for 3 whistles. Blend cooked beets to smooth paste and keep aside. Whisk one egg in a bowl using electric beater or hand whisk.

Add another egg and whisk again. Now add beetroot paste and blend well. Add curd, jaggery, crushed walnut, butterscotch nuts nd olive oil. Blend everything well and keep aside.

Sieve flour, baking powder, baking soda and salt. Add flour to wet batter and fold everything well. Preheat oven at 180 degree C for 10 minutes. Pour batter in cake pan and bake for 30-35 mins or till a toothpick inserted in the center of cake comes out clean. Remove cake from the oven and let it cool down. Cut it into slices and serve.

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