- Level
- very easy
- Prep Time
- 15 mins
- Cooking Time
- 2 h
- Total Time
- 3 h 15 m
- Serves
- 12
Ingredients
- 1 ½ cups
- cake & pastry flour
- 375 mL
- ½ tsp
- each baking powder, baking soda and salt
- 2 mL
- 1 ½ cups
- peeled and grated beets (about 2 beets)
- 375 mL
- ¾ cup
- buttermilk
- 175 mL
- â…” cup
- cocoa powder
- 150 mL
- 2 tsp
- vanilla extract
- 10 mL
- ½ cup
- unsalted butter, at room temperature
- 125 mL
- 1 ¼ cups
- sugar
- 300 mL
- 2
- eggs
- Ricotta Icing:
- 1 cup
- ricotta
- 250 mL
- 2 tbsp
- unsalted butter, at room temperature
- 30 mL
- 1 cup
- icing sugar, sifted
- 250 mL
- ½ tsp
- vanilla extract
- 2 mL
Directions
Step 1
Preheat oven to 350°F (180ºC). In large bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In food processor or blender, process beets, buttermilk, cocoa powder and vanilla into a puree. Set aside.
Step 2
In bowl, with hand-mixer, beat butter until soft then beat in sugar until fluffy. Beat in eggs, one at a time, incorporating each one before adding next. With mixer on low, alternately beat in dry mixture in 3 parts with wet mixture in 2 parts, starting and ending with dry. Scrape bowl as needed between additions. Scrape batter into greased and floured 9 x 5-in. (1.9 L) loaf pan, smoothing top.
Step 3
Bake 45 to 50 min., or until a cake tester comes out clean when inserted into centre. Cool cake completely in pan on wire rack.
Step 4
Meanwhile, drain ricotta in cheesecloth lined fine mesh sieve. Squeeze to remove excess moisture. Transfer ricotta to (clean) food processor and pulse until smooth. Add butter; pulse until light and fluffy. Add icing sugar and vanilla; pulse until smooth (if icing is too soft to spread, refrigerate 10 to 15 min. to firm up). Spread icing over top of cooled loaf. Refrigerate 2 hr. or until icing is firm. Store chilled in airtight container up to 2 days.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/12 of the recipe):
- Calories:
- 360
- Fat:
- 15 g
- Saturated Fat:
- 9 g
- Carbs:
- 50 g
- Fibre:
- 2 g
- Sugar:
- 33 g
- Cholesterol:
- 70 mg
- Protein:
- 7 g
- Sodium:
- 220 mg
