Beetroot-poppy marble cake

Name: Beetroot-poppy marble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 100 g vacuum beetroot; 6 drops of red food colouring; 250 g soft butter or margarine; 1 pinch Salt; 275 g + 2 tablespoons sugar; 1 package Vanillin sugar; 5 Eggs (size M); 350 g Flour; 1 package Baking Powder; 150 g Fresh cream; 20 g ground poppy seed; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

100 g vacuum beetroot
6 drops of red food colouring
250 g soft butter or margarine
1 pinch Salt
275 g + 2 tablespoons sugar
1 package Vanillin sugar
5 Eggs (size M)
350 g Flour
1 package Baking Powder
150 g Fresh cream
20 g ground poppy seed
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Finely puree the beetroot in a high container with the cutting stick. Stir in 4 drops of food colouring. Cream fat, salt, 275 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder. Stir the crème fraîche first, then the flour mixture into the fat-sugar mixture
2
Grease a box form (2 litres capacity; 30 cm length) and dust with flour. Halve the dough. Stir poppy seeds into one half and pureed beetroot into the other half. Fill in 1/3 poppy seed dough and smooth it down. Add 1/3 beetroot dough and marble with a fork. Pour the rest of the dough into the mould in the same way. Brush smooth. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour. Cover if necessary after about 30 minutes baking time. Leave to cool in the mould for approx. 10 minutes, turn out of the mould and allow to cool
3
In the meantime, finely crush 2 tablespoons of sugar with 2 drops of food colouring in the universal chopper. Dust the cake with it
4
waiting time approx. 1 1/2 hours