Polish Beet Cake Recipes

CHOCOLATE BEET CAKE

Steps:

• Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
• Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
• Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
• Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.

BEET CAKE

Steps:

• In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.

POLISH BEET CAKE

Steps:

• In a large bowl, beat the sugar, beets, oil, eggs, chocolate and vanilla until well blended. Combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a large bowl, beat butter and sugar until fluffy. Beat vanilla. Gradually beat in milk, 1 tablespoon at a time, until smooth. Frost top and sides of cake. Refrigerate leftovers.

BEET SURPRISE CAKE

Steps:

• Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.
• Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.
• To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.

POLISH APPLE CAKE RECIPE

Steps:

• Peel the apples.
• Oil the 9x13" baking tray or put the parchment paper inside.
• Preheat the oven to 392°F / 200°C.
• Mix all the ingredients for the dough together.
• Place ¾ of the dough in the baking tray.
• Grate the apples, then squeeze out the excess juice.
• Mix the grated apples with potato starch and cinnamon.
• Whip the egg whites with a bit of salt and sugar.
• Mix the apples with ½ of the egg whites.
• Put the apples onto the dough.
• Cover them with the second half of whipped egg whites.
• Finally, cover the cake with the remaining ¼ of the dough. You can either roll it out or grate it.
• Bake for 60 minutes.

OLD FASHIONED PICKLED BEETS - A SMALL BATCH PICKLED BEETS RECIPE

Steps:

• Trim leaves 2 inche from beet root.
• Place trimmed beets in large saucepan. Cover with water. Add 1-2 T⅞ablespoons of white vinegar.
• Boil until tender, approximately 25 minutes to an hour depending on size of beet.
• Cool in cold water until easy to handle.
• Remove skins using gloved hands or a vegetable peeler, and dice into bite-sized chunks.
• Add diced beets to a clean jar or glass bowl.
• In a saucepan, boil water, sugar and white vinegar, whisk to mix.
• Pour hot brine over diced beets.
• Cool, cover and refrigerate for a minimum 18 to 24 hours before eating.