Beetroot, white chocolate and pistachio cake

I am not done yet to experiment with the beetroot! I am so impressed by the colour that gives to the dough, and the soft texture as well. So this time I baked a cake, combing the beetroot with white chocolate and pistachios. The result is a delicate cake, moist and slightly pink coloured, generously covered with a wonderful icing, made with white chocolate and cream cheese. Pink, white and green… brings joy just looking at it :)

Beetroot, white chocolate and pistachio cake

For the cake

    • 200gr beetroot purée (from cooked beetroots)

    • 130gr white chocolate

    • Three medium eggs

    • 130gr caster sugar

    • 70gr sunflower oil

    • 200gr plain flour (00 type – T405)

    • 40gr pistachios 

    • 8gr baking powder

      

Heat the oven to 180°C. Line a loaf tin with parchment paper. Melt the white chocolate in the microwave or in a small pan in bain-marie. Sift the flour and the baking powder in a bowl and set aside. In a medium bowl whisk the eggs with the sugar, add the beetroot purée, the oil and the white chocolate melted. Add the flour mixture in two or three times and last the pistachios coarsely chopped. Pour in the loaf tin and bake in the oven for about 35 minutes.

For the icing

    • 70gr white chocolate

    • 200gr cream cheese

    • 50gr crème fraîche

    • 30gr icing sugar

Melt the white chocolate in the microwave or in a small pan in bain-marie. Place the chocolate in a bowl of an electric mixer, add the cream cheese and beat carefully for about 10 seconds, until smooth. Add the crème fraîche and the icing sugar and beat until well incorporated.

To assemble. Place the cake or a serving plate. Spread the icing over the top of the cake. Decorate as you like with chopped pistachios.