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Beetroot cake Lollipop

Beetroot cake Lollipop

Cooking Time

Preparation Time : 35

Cook Time : 35

Total Time : 70

Ingredients

Serves 4

  • 224 gm Maida

  • 2 teaspoon coco powder

  • 1 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 Pinch salt

  • 1 1/3 cup powder sugar

  • 1/2 cup oil

  • 1/2 teaspoon vinegar

  • 1/2 cup milk

  • 2 tablespoon warm water

  • 2 drops vanilla essence

  • 1/2 cup beetroot paste

  • Chocos duet 1 packet small.

Directions

  • 01

    First boil then add beetroot to the small mixy jar and make a paste.

  • 02

    Then in a separate bowl add all dry ingredients mix well then add the paste and over that all the wet ingredients and mix in cut and fold method.. do not over mix it it will not come out soft.

  • 03

    The batter will look dense.

  • 04

    Grease a silicon mould or the baking tray with oil or butter dust with coco powder and transfer the batter to it half way through the mould and bake for 25 mins to 30 mins at 180 degrees depending on the oven. Prick with a tooth pic and see if it comes out clean. If it does then de mould after it cools down completely else it will break as it’s a very moist cake.

  • 05

    For Lollipop I made cake into crumbs then added sugar syrup little by little and made balls .. dipped it in melted chocolate and garnished with choco duet. Set the balls on ice cream sticks and put them in freezer for an hour. Then dip in melted chocolate.

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