The surprise in this cake is the use of essential oil to add a unique flavor.
Ingredients:
18 ounces raw beets
2 thumb-size pieces of fresh ginger, finely chopped
3 large eggs, separated
1-2 drops Geranium Essential Oil
5½ fl ounces honey – mix the essential oil into the honey
¾ cup olive oil
Seeds from 2 vanilla beans
2 heaping teaspoons baking powder
2/3 cup polenta
Zest and juice of 1 orange
A good pinch of salt
A good pinch of ground allspice
A good pinch of cinnamon
1¼ cup alternative flour of your choice, gluten free
Directions:
1. Preheat oven to 350 degrees
2. Boil the beets until soft, then drain and allow to cool. Rub the skins off then mash in a food processor or with a masher until smooth.
3. Put the beet puree, ginger, egg yolks, honey and olive oil in a bowl and add the seeds from 1 vanilla bean. Whisk together then add the baking powder, polenta, orange zest and juice, salt, allspice, cinnamon and flour.
4. In a separate bowl, beat the egg whites until stiff and fold them into the beet mixture.
5. Prepare a 10-inch cake or springform pan with butter and dust with flour, or line with parchment paper. Pour in the mixture and bake for around 35 mins or until spongy and a toothpick inserted comes out clean.
Rose Geranium Icing
1 cup powder sugar
3 teaspoons water
3 teaspoons rose water
1 drop geranium essential oil
Mix together and drizzle over semi-cooled cake.