Receta_de_Bizcocho_de_remolacha

🥘 Ingredients

• beet 1
• egg 1
• salt 1 pinch
• chew 3 cup
• oil 3 cup
• beet 1
• lemon 1⁄2
• beet 1
• flour 0000 cup
• baking powder 1 tablespoon
• milk 1⁄2 cup
• milk 1⁄2 cup
• beet 1
• flour 0000 cup
• beet 1

1. 1

   To start with the preparation of this cake, you will need to cook the beet in plenty of water for about 40 minutes or until it is tender. It is important to keep part of your stem and skin so that it does not lose its characteristic color and nutrients in the water.
2. 2

   On the other hand, set the egg together with the pinch of salt , the chew sugar and the oil in a processor. Light it until it is well whitish and fluffy.
3. 3

   Add the already cooked and cold beet , without its stem or skin. It also adds half a lemon cut into slices a vivo, that is, without the white part of the skin. You can add a little of its grated shell if you want a more intense flavor. Process until you get a homogeneous preparation, without bits of whole beet .
4. 4

   Add half of the flour , sifting it first, along with baking powder . Also add half of the milk . Close well, add a few touches to the blender and add the rest, taking care of the amount of milk .
5. 5

   When you have processed all your preparation and it is well integrated, put it in the mold where you want to cook your beet pie. This is a 16 centimetres-diameter savarin. You must grease it and flour it in advance so that it can be easily removed.
6. 6

   Cook your beet pie in the preheated oven at 180 °C for about 30 minutes or until, when punctured, no remains of the preparation come out. Reserve until it is cold to demolish it. Eat! Tell us if you try it and share the photo of the final result.