Ginger Olive Oil Cake with Beet-Ginger Swirl
Ginger Olive Oil Cake 🤝 Beet Swirl: because we need the vibrancy and a little grounding energy (literally)
This might be quite literally the most moist, fluffy, VOLUPTUOUS cake I’ve ever made. The crumb is light and airy with a sweeet earthy floral ribbon of beet-ginger cake batter. It’s extra, like me (a gemini rising)
Make this for yourself- and maybe someone you’re trying to impress if they deserve it 🤝
Ginger Olive Oil Cake with Beet-Ginger Swirl
Makes: about 8 to 10 servings
Time: 50 minutes (+ chill time overnight)
DIRECTIONS
INGREDIENTS
Beet-Ginger Puree
4oz of beets roasted w/ 2 tbsp olive oil
2 tbsp minced ginger
1/4 cup granulated sugar
Olive Oil Cake Batter
1/2 cup oat milk
1/2 cup lemon juice
2 tbsp lemon zest
4 eggs (or egg substitute), beaten
1 cup olive oil
1/2 tsp almond extract
2 1/2 cups all-purpose flour
2 tsp ground ginger
2 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
1 cup white sugar
Lemon Glaze
1 3/4 cup confectioners’ sugar
3 tbsp lemon juice
1/4 tsp fine sea salt
1 tbsp unsalted butter, melted
1. Preheat oven to 400F. Rinse beets and peel then cut into quarters. Toss with olive oil on aluminum foil and wrap. Place on a sheet tray and roast in the middle rack for 35-45 mins, until fork tender. Remove and let the beets cool.
2. To a food processor, puree the beets, minced ginger, and 1/4 cup sugar until a smooth-ish paste comes to fruition (consistency should be slightly pulpy)
3. In a bowl, whisk together flour, ginger powder, baking soda/powder, salt, and sugar. Set aside.
4. Mix together lemon zest, juice, and milk. Let sit for 5 mins. Beat eggs (or egg substitute like JUST egg) until frothy. Combine milk and eggs. Whisk in olive oil and heat until light and airy. Mix in almond extract.
5. Make a well in the bowl of the dry ingredients and pour in the wet. Whisk until combined and fluffy.
6. Remove 1 cup of batter and combine with beet-ginger puree.
7. To a greased 8in a bundt pan (mine is from Ikea), pour in about 1/3 of the batter. Dollop the beet batter on top. Use a skewer to swirl it together. Repeat 2-3x until no more batter remains
8. Bake in a preheated 325F oven on the middle rack for 40-50 mins until a toothpick comes out clean when inserted into the cake
9. Garnish with lemon glaze and sumac.
Notes
Lemon Glaze
Ingredients:
1 3/4 cup confectioners’ sugar
3 tbsp lemon juice
1/4 tsp fine sea salt
1 tbsp unsalted butter, melted
Directions:
In a bowl, whisk together lemon juice, melted butter, and sugar until combined. Season with a pinch of sea salt.