Beetroot Chocolate Cake with Rose scented Apricot Glaz
- For the Oat crust:
- Old fashioned oats - 1 cup
- Light brown sugar - 4 tbsp
- Milk powder - 1/2 cup
- Melted butter - 3 tbsp
- For the Beetroot Chocolate cake:
- Whole wheat pastry flour - 3/4 cup
- Finely grated raw beetroot - 3/4 cup
- Original applesauce - 4 oz.
- Room temperature butter - 5 tbsp
- Light brown sugar - 1/2 cup
- Baking powder - 1/2 tbsp
- Large eggs - 3
- Cocoa powder - 2 tbsp
- Vanilla essence - 1 tsp
- For the Glaze:
- Apricot preserves - 4 tbsp
- Rose essence - 3 drops
Combine all the ingredients for the oat crust and press it down onto a single even layer on a 8" greased springform cake pan.
Sift together flour, cocoa, and baking powder and set aside.
In a mixing bowl, cream together butter and brown sugar using a hand mixer.
Add the eggs and continue mixing for another 3-4 minutes until the eggs turn pale yellow in color.
Then add the applesauce, vanilla and beetroot and continue mixing. It will get a little messy, so do remember to keep the mixer on low speed.
Then add the sifted ingredients slowly into the wet batter.
Pour the batter into the cake pan already layered with the oats.
Bake at 375F till a toothpick comes out clean when inserted in the middle. Probably after 25 min.
Allow the cake to cool completely before adding the glaze.
For the glaze, mix the apricot glaze and the rose essence and spoon just before serving