Manda Cooks: Ottolenghi’s Beet Cake

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Last year, Yotam Ottolenghi and Helen Goh published Sweet  – a collection of dessert and baked goods recipes from the celebrity chef and his pastry chef. My sister and I attended a talk and book signing at the 92nd Street Y back in October to celebrate the book launch and then I was gifted the book by a friend over the holidays (thanks Katie!) The photos in the book are so pretty that the book could almost serve as a coffee table book. I went through the whole thing page by page and decided to jump right into it the next day. Some of the recipes are a little complicated, or at the very least use interesting ingredients, but the one I tackled turned out so well that I can’t wait to get into more. I made the Beet and Ginger Cake with Cream Cheese Frosting (you can see the recipe here). I love the color of beets and was obsessed with how the batter looked. I didn’t have the Fruit Fresh tablet that they recommend you add to preserve the color so the color softened during baking, but the cake did retain somewhat of a pink tint! To me, it tasted like a more sophisticated carrot cake (= so good). We had it for dessert on New Year’s Eve (with our tapas feast) and then for breakfast the next day and it hit the spot both times. Will definitely be making this again — can’t wait for beet overload in our CSA this summer!

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