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Golden Beet Cake with Brown Butter Sage Frosting

February 9, 2017 By stemsandforks 1 Comment

Every now and then, I whip up gnocchi with brown butter and fresh sage drizzle. Add a bit of fresh parmesan and cracked black pepper and my mouth is singing. Or I’ll roast beets and toss with some goats cheese and walnuts. Often I’ve wondered if I could translate the sage/butter/cheese/beets/walnuts into a cake and finally I did. I know what you’re thinking. Betty’s finally lost her marbles. She’s trying to make cake from a salad. 

Well, I did and it was sublime. The golden colour from the beets gave the cake a beautiful soft golden hue. The taste was sweet yet subtly earthy, crunchy yet creamy. The closest thing I can compare this to is carrot cake but less sweet with loads more elegance. 

However, like carrot cakes not tasting like a carrot, the beet cake doesn’t taste like beets. The sage brown butter cream cheese frosting,  livens up the cake by adding a familiar and posh edge. Perfect with a cuppa coffee or warm cider by a fire. It’s an ideal cake for the chillier months.

Bon app!

 

Golden Beet Cake with Brown Butter Sage Frosting
2017-02-08 19:46:11
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Prep Time
40 min
Cook Time
1 hr 35 min
Prep Time
40 min
Cook Time
1 hr 35 min
FOR THE CAKE
  1. 2 1/2 Cups (325 g) unbleached AP Flour (bleached is ok)
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 1 teaspoon salt
  5. 1 teaspoon cinnamon powder
  6. 1/2 teaspoon all spice
  7. 1 1/2 cups (350 g) packed brown sugar
  8. 4 eggs room temperature
  9. 1 cup canola oil
  10. 400 g (about 3 large or 4 medium) golden beets roasted and grated on large hole of box grater
  11. 3-4 tablespoons of vegetable or canola oil for the beets
  12. 1 cup (100 g) chopped walnuts
FOR THE ICING
  1. 2 grams, 5 leaves of fresh sage
  2. 3/4 cup (170 g) unsalted Butter
  3. 500 grams cream cheese (room temperature)
  4. 2 cups (250 g) Icing sugar
  5. 1 tablespoon vanilla bean paste (or extract)
CAKE DIRECTIONS
  1. Place oven rack in middle, preheat to 375F
  2. Wash and trim leaves off golden beets.
  3. Brush vegetable oil on beets and wrap in aluminum foil
  4. Roast for 45 minutes
  5. Leave oven on at 375F
  6. Once the beets are cooked, peel the skins and grate in bowl on a box grater on the biggest hole, set aside in fridge so it can cool down
  7. Take two 9 inch cake pans, line the bottoms with parchment paper and grease sides and bottom with baking spray or butter and a light dusting of flour
  8. In a large bowl, sift the flour, baking powder, baking soda, salt, cinnamon and allspice and set aside
  9. In large bowl or stand mixer, mix the sugar for 30 seconds so any lumps can break up
  10. Add one egg at a time, making sure each egg is incorporated before adding the next egg...scrape sides/bottom of bowl between eggs
  11. Add the canola oil slowly until well combined
  12. Fold in the cooled golden beets and walnuts
  13. With spatula, stir in about a third of the flour/spice mixture, mix, then add another third and repeat until both dry and wet ingredients are well combined
  14. Distribute cake batter evenly between the 2 cake pans
  15. Bake for 35 minutes until a toothpick inserted in centre comes out clean
  16. Allow to cool in pans for 15 minutes or so then transfer to a wire rack
FOR THE FROSTING
  1. On medium heat, melt the butter in a sauce pan, add the sage leaves and cook stirring occasionally for about 5-7 minutes until brown bits start to form.
  2. Set aside to cool
  3. In stand mixer or large bowl, beat the cream cheese with the paddle attachment for a couple minutes
  4. Once the butter has cooled, fish out the sage leaves and discard
  5. Add the butter slowly in a thin stream to the cream cheese, continuously beating
  6. Add the vanilla
  7. Beat in the icing sugar a bit at a time
ASSEMBLING THE CAKE
  1. Place your first layer down, apply about 1/4 inch layer of frosting
  2. Put the top layer on and gently squeeze down
  3. Frost the entire cake, top and sides
  4. Garnish (optional) with some walnuts
By Betty Binon
STEMS & FORKS https://www.stemsandforks.com/

Filed Under: Cakes, Family Favorites, This Korean Bakes

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Comments

  1. Karen says

    January 20, 2018 at 11:54 pm

    Your creations are stunning and outrageously creative! Sooooo awesome!

    Reply

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STEMS AND FORKS
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Photography/video, botanical sculptor, stylist. Toronto, Canada

Betty Shin Binon
I was invited by the talented Ritumbhara @happytum I was invited by the talented Ritumbhara @happytummybyritumbhara to help her judge her monthly photo challenge. This month Chiaroscuro.
Ritumbhara’s description of chiaroscuro, “Between light and dark lies life.”
The Oxford dictionary, “The treatment of light and shade in drawing and painting, an effect of contrasted light and shadow created by light falling unevenly or from a particular direction on something.”
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For me the relationship between light and shadow is simple. Beauty and joy can only be appreciated and understood when darkness is present. 🌚
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Hope you’ll join @happytummybyritumbhara chiaroscuro challenge. Be sure to check out her last post for all the details. I’ll post more details in stories. Challenge lasts during the month of January. Please tag @happytummybyritumbhara @foodphotobiteswithritu @stemsandforks 
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Little Georgy when he was 4 years old 💓
Adieu 2020. Picking up the pieces for 2021. ✨ Adieu 2020. Picking up the pieces for 2021. ✨
Earlier this month I had the pleasure of leading a Earlier this month I had the pleasure of leading an online workshop on how to showcase local Ontario mushrooms into an easy decorative winter centrepiece. Go to @producemadesimple bio link to video tutorial and see what I made using these ingredients. 
 Special thanks to @producemadesimple for hosting and Windmill Farms Ontario for supplying  all the beautiful mushrooms. #ambassador #producemadesimple #putlocalonyourlist #ontariofresh
This croquembouche tower made with @MetroOntario I This croquembouche tower made with @MetroOntario Irresistibles Profiteroles was incredibly easy to assemble. Some toothpicks, a tablespoon of dusting sugar and 10 minutes is all you need to put together this perfect New Year’s eve showstopper. See stories for a tutorial on how to assemble. #mymetro #MetroOntario
Presenting my version of a holiday Sunakku grazing Presenting my version of a holiday Sunakku grazing board.  A few traditional Asian New Year’s items, snacks and of course some scrumptious 2 Year Aged Cheddar and Cranberry Cheddar from @blackrivercheese1901 (AD)
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My mom and dad have been isolated with us during most of the lock down, so this board covers everyone’s taste in the house. The cheese pretty much pairs beautifully with everything on this grazing board. My personal fave is @blackrivercheese1901 2 Year Aged Cheddar with the mushroom and chive gyoza. Clock wise from top left: @BlackRiverCheese1901 2 Year Aged Cheddar, tteok, forelle pears, kimbap, black bean mochi, gluten free crackers, more aged cheddar, walnut cake, puffed barley, senbei, @blackrivercheese1901 Cranberry Cheddar Log, mushroom and chive gyoza, ttoek, vegetable dim sum, pecans, wasabi peas, almonds, toasted cheddar pockets, yakbap, pumpkin seed crackers. 
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Which would you eat first? #BlackRiverCheese #ElevateWithBRC
Peace on earth. Happy holidays. ✨ . . Pic from t Peace on earth. Happy holidays. ✨
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Pic from the archives. Pavlova from workshop with @thepineapplechef @twiggstudios London ‘19
A private online 2 hour photo editing session with A private online 2 hour photo editing session with me. My contribution to @foodisourpower ‘s contest. Each ticket entered will have a chance to win one of several amazing prizes, donated by members of @foodisourpower Tickets are 3 dollars. All funds raised will be donated to the Black Curriculum(UK) and the Loveland Foundation(USA) charities that work to support black communities in particular children and women. Visit @foodisourpower for all contest details . Loads of great donations lined up. Purchase tickets until December 29th, 2020. Winners and prizes will be announced on December 30th, 2020 
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This contest is not sponsored, endorsed or administered by, or associated with Instagram.

#foodisourpower
Gingerbread Bathhouse from the cult anime SPIRITED Gingerbread Bathhouse from the cult anime SPIRITED AWAY by the legendary animator Hayao Miyazaki. The idea for the bathhouse that came from my 14 yr old daughter Moineau (a steadfast Miyazaki fan) was the perfect last bake for 2020. Revered by many as the best animation of all time Spirited Away is laden with deep meaning, symbolism and wisdom. Often compared to Alice in Wonderland & Wizard of Oz, the Japanese animation drifts between reality, fantasy and spiritual worlds with themes of greed, morality, faith and courage. The “spirit” of the film is simple. That even the bad have the potential to be good and that the good could be better. In Chirhiros (protagonist) case, experience, courage and hard work helped her get back home and resolutely declare at the very end that, “l’ll be alright”.
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A special thank you to @bulkbarnfoods for their generousity in supplying me with the materials and tools to assemble the gingerbread house. And to the lovely Jenny @littlelovelifestyle for continuing the tradition of creating these large scale gingerbread structures. Please do check out her beautiful interactive gingerbread barn. The detail and work she put into it is mind-blowing! 
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To see this gingerbread bathhouse in person, visit  @minamitoronto ‘s  window display. 
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#studioghibli #hayaomiyazaki #spiritedaway #anime #gingerbreadhouse #festivebaking
“Although cheese was novel to me then [as a chil “Although cheese was novel to me then [as a child], what I realize now, is that my growing appreciation of cheese was a natural shift within a subconscious familiarity. At the heart of many cheeses and the ingredients I grew up with (like kimchi, miso, anchovies and kombu), was the king of flavour – umami. As I’ve refined my gastronomic repertoire over the years, I don’t feel that I’ve moved away from my childhood staples or cultural origins. I’ve simply expanded my bandwidth for the familiar. Umami, whether in a slice of aged cheese or in a simple kombu broth, both elicit feelings of simultaneous comfort and euphoria.”
-Cheese & The Culture of Flavour, read the full article I contributed to @savourontario Plus the recipe for this uber yum Rösti with Kimchi Salsa & @mountainoakcheese Gouda. Links in profile and stories. Or head to @savourontario #contributor #ontariocheese #kimchi #savourontario
Revenge Bedtime Procrastination. I first saw this Revenge Bedtime Procrastination. I first saw this viral Twitter statement in June and it resonated with me. Much of my daytime and evening is spent working and taking care of the kids. By the time I herd the kids to bed, I’m exhausted, Yet I fight to stay awake. 
And the things I do late into the night are not particularly productive. I watch puffed up concert pianists describe the meaning of life in a Bach concerto. Something I’m sure would knock out most of you into an instant slumber. 😂
Black taper candles from @tatineofficial
Starry Night Vegetable Tart from Helen Nugent @bat Starry Night Vegetable Tart from Helen Nugent @batterednbaked new book Pie Style.
Congrats Helen. The book is a collection of pie masterpieces. Extraordinary work. 
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Sorry. No post bake pic. We were hungry!  #piestylebook #helennugent
Pretty much what my holiday table will look like t Pretty much what my holiday table will look like this year. Small, sweet, and festive. Probably what everyone’s table will be this year in Ontario and much of the world. A quick and easy way to add some festive cheer is using a petite 4-inch poinsettia from @MetroOntario tied with some fragrant herbs like thyme or rosemary. Tie little bouquets of thyme for each place setting and sprinkle the rest on the table for fragrance. It’s the ideal sized centerpiece for a table of 6 both in width and height. Poinsettias now available at your local @metroontario see stories for more details. #mymetro #ontario #poinsettia #smallgathering
I’ve neglected the “stems” of Stems & Forks. I’ve neglected the “stems” of Stems & Forks. 
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#pampasgrass #phalaenopsis #mobydick #Gomphocarpus #Schwartzwalder
Midnight Cake with Dark Chocolate Fig Ganache & Po Midnight Cake with Dark Chocolate Fig Ganache & Pomegranate Syrup. Recipe by the culinary genius @rhubandcod  so so delicious. I’ll put a swipe up in stories. 
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Styling inspiration: if Guillermo del Toro and Hannibal Lecter were to have cake. 
Have a happy Halloween 👻 #halloween
Pictured above is an exquisite (mainly vegetarian) Pictured above is an exquisite (mainly vegetarian) sushi spread from @aburitora at Yorkdale. Ordered online through @aburiathome which conveniently has all locations in one url page to order. 
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With the local restrictions of dine-in at restaurants again, it’s upsetting to see how vulnerable these businesses are. There are so many restaurants that are part of our cultural fabric here in the Greater Toronto Area. It would be grievous to see it fade away. Order take out, get delivery, get gift cards. Support restaurants  #notsponsored
Pecan & Pumpkin Rolls made with @MetroOntario Sele Pecan & Pumpkin Rolls made with @MetroOntario Selections Pecan Pieces. A twist on the beloved cinnamon rolls, these buns are filled with pumpkin purée, brown sugar, pecans and then liberally slathered with a maple syrup glaze. Soft, sweet with a subtle nutty crunch, these rolls are a perfect weekend bake. Find all the ingredients at your local @MetroOntario. Recipe link in stories or profile @metroontario #mymetro "
@marysbrigadeiro chocolates. Sweetened condensed m @marysbrigadeiro chocolates. Sweetened condensed milk, with butter, pure cocoa powder and 50% cocoa chocolate stirred, then hand rolled to a perfect, creamy truffle-like ball. Chewy like caramel but intense like fudge, these chocolate gems should come with a warning. Addictive! @marysbrigadeiro is located on the Danforth in Toronto, but she delivers worldwide. I’ll pop a swipe up in stories. 
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Its been about 4 months since @FoodIsOurPower was born.  A platform of international creatives joined to celebrate, educate, inspire and donate in support of anti-racism and the BLM movement. They’ve been an incredibly passionate group... enthusiastic and so talented . A massive thank you to @thelittleplantation for initiating this collective. And to everyone who has participated and donated to the activities since its inception in July. Merci beaucoup.
This shot is my contribution to this months activity hosted by @ufisheries.vinny 
See stories for details ✨✨✨
Halloween Haunted House Kit from @WilliamsSonomaCa Halloween Haunted House Kit from @WilliamsSonomaCanada done 3 ways. #ad With Halloween cancelled for many, this activity is perfect to keep the kids distracted from feeling disappointed about staying in. The kit comes complete with pre-cut and baked chocolate cookie pieces,  3 tubes of icing, and assorted Halloween candies, to decorate. See reels and stories on how I got the house to light up and be smoky and the giant spider web. #WilliamsSonomaCanada
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Cozy sweaters, fall leaves, roaring fires and baki Cozy sweaters, fall leaves, roaring fires and baking with pumpkins...autumn is definitely my favourite season. #Ad Pictured above, an Earl Grey Pumpkin Meringue Pie, made using @WilliamsSonomaCanada OliveWood kitchen tools and the GoldTouch NonStick Pie Pan. These new  kitchen tools make baking pies effortless and such a joy. Last slide: (clockwise), OliveWood Rolling Pin (never going back to my old pin) ), Bench Scraper, Measuring cups, Pastry Cutter and Pastry Brush. Left and center, 9” GoldTouch NonStick Pie Pan - the true hero! The crust comes out golden and flaky every time and slides out with ease. Check out stories for a quick video tutorial and a swipe up link to the recipe. #WilliamsSonomaCanada #baking #autumn
One of the perks of working on set is being able t One of the perks of working on set is being able to take home the edible props.  Bougatsa, a traditional Greek dessert made by the brilliant and beautiful @irene_matys . Traditionally filled with vanilla custard, Irene added apples and dusted with a cinnamon sugar.  It was and still is incredibly delicious. Filakia Irene. 😗
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This is also my contribution for the brown, beige and texture challenge hosted by @silvia_salvialimone and @twiggstudios Possibly my three fave things to photograph. #brownfoodchallenge
Red wine and chocolate. The perfect denouement to Red wine and chocolate. The perfect denouement to any lovely meal - and a wonderful way to pair together some local crafters. That's what #PairItForward from @LCBO is all about - pairing your local favourites to help support Ontario's small businesses and makers.
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Today I'm featuring a decadent local favourite - Toronto’s @MarysBrigadeiro delicious Brazilian confections paired up with @HenryOfPelham Baco Noir 2018 Speck Family Reserve from St. Catharines. Creamy hand-rolled chocolates enrobed with textured sprinkles plus a full bodied red with berry and hints of spice… the union is heavenly!
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I’d love to hear about your favourite local pairing - share it using the hashtag #ad #PairItForward 
#Partner #PleaseEnjoyResponsibly #SupportLocal
So many beautiful and thoughtful entries for the c So many beautiful and thoughtful entries for the complementary colour challenge in autumn or spring tones hosted by @silvia_salvialimone
Today  is the last day to submit.
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Above I used a split complementary colour scheme. Reds-oranges and hunter greens. 
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Complementary colours help create striking images while monochromatic colour schemes are usually calmer. 
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Using colour theory for some is intuitive. And for others, a struggle. When in doubt look at the colour theory guide and colour wheel. There are many online As well please see @silvia_salvialimone last few posts for more tips. Don’t forget to tag us and #colourchallenges

Pictured above are beautiful heirlooms from @delfrescopure 🍅
So many beautiful entries already for the compleme So many beautiful entries already for the complementary colour challenge with @silvia_salvialimone 
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Another approach to creating an image with complementary colours is using the split complementary colour scheme. 2 similar (analog) colours such as blush and red with 1 opposite (complementary) colour such as green. 
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We naturally use split complementary colours as some hues are not common in nature such as blue. 
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Challenge is autumnal tones however 
For those down under spring tones are totally acceptable. 
Be sure to tag @silvia_salvialimone and I and use the hashtag #colourchallenges 💓
Hosting a Colour Challenge with @silvia_salvialimo Hosting a Colour Challenge with @silvia_salvialimone starting today until the weekend. 
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Complementary colours are essentially opposite colours on the colour wheel. Red and green. Orange and blue. Yellow and purple. The challenge is to create a harmonious picture using complementary/opposite colours by using food, flowers, props etc. 
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Be sure to tag @silvia_salvialimone and @stemsandforks with hashtag #colourchallenges Challenge ends this weekend. Winner gets a complimentary consultation with @silvia_salvialimone 💕Good luck!
My heart was melting snapping these for Grandparen My heart was melting snapping these for Grandparents Day... Little Georgy and his grandad making the easiest Plum & Blueberry Puff Pastry using @MetroOntario Selections Puff Pastry Sheets. The recipe is incredibly simple; less than 5 ingredients, prepped and baked in under 20 minutes using local Ontario blue plums. 
There are two versions. One with the full Selections Puff Pastry sheet my dad put together and the other mini squares that Georgy made. Both have the same amount of ingredients which can all be found @MetroOntario. Happy Grandparents Day. Find recipe in stories. 
#MyMetro #MetroLovesLocal
Just me, my little prince bust and 12 pieces of Ch Just me, my little prince bust and 12 pieces of Champagne Bronze Non-Stick Pans from @padernokitchenware hanging out. Been cooking non stop on these PFOA-Free friends. There’s even a steaming basket included for veggies or dumplings. Check out stories for a wee bit of cooking ASMR. #ItsACookingThing
It’s been over 6 months since covid gripped the It’s been over 6 months since covid gripped the world and cocooned some of us in our homes with sourdoughs, wine and Netflix. For myself, it’s been 6 months of epiphanies and merciless reflections. One being, I’ll never have balance and I’m okay with that. 
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Was utterly delighted to be interviewed by the lovely Nat and Angela for their podcast  @TheSocial.focus about photography and how I got here. I’ve put a link in stories. #lovemyjob 
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Love that burns plus some other candle friends … from a series I took for @tatineofficial
I wasn’t happy with this image at the time I sho I wasn’t happy with this image at the time I shot this so I set it aside. I have hundreds of (sets) images that never made my “cut”. Above a vegetarian feast I cooked earlier this year. 
Clockwise from top. 
-swiss chard pan fried lightly with salt and pepper. 
-bok choy w/ gochugaru, garlic, rice vinaigrette 
-lentil salad w/sundried tomatoes, mint, walnuts, tofu, paprika, salt and pepper. 
-garlic ramps with gochugaru vinaigrette 
-center - quinoa, tomatoes, olives, dill, capers with a lime and sweet mustard dressing
Had the absolute pleasure of being interviewed by Had the absolute pleasure of being interviewed by the one and only Joanie Simon, talented photographer and teacher of @TheBiteShot We dig deep into the meaning behind this pic I posted a few months back about my “...herculean side project to convince you that #BaroqueMusicIsCool” and discuss how I visualize music. I’ve put a link in my stories to the Youtube interview. As well I’ve added a link to a Spotify playlist I’ve finally put together of about 20 easy to listen to baroque songs. 
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Note to self. Lubricate eyes. #blinkblink 
#thebiteshot #joaniesimon #thewelltemperedclavier #jsbach
I think you’ve all noticed that my fave olive oi I think you’ve all noticed that my fave olive oil is @CarapelliUSA 
Il Centenario Extra Virgin Olive Oil. Love using it on salads, dipping breads or grilling veggies like these green tomatoes. Made from early harvests from century old olive trees, Il Centenario is fresh, elegant with a subtle spicy finish. The dark bottle is sleek and makes for a lovely addition to complete any tablescape. And the anti-drip spout is just brilliant.Visit my stories to see how to make these grilled green tomatoes and a link to purchase Il Centenario. #125YearsOfMastery #ad #MyCarapelliCraft #CarapelliFirenze #extraViginOliveOil
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See stories for last slide #glitch
Colac Braided Bread from @irina.r.georgescu Carpat Colac Braided Bread from @irina.r.georgescu Carpathia: Food From the Heart of Romania. Simple ingredients: flour, salt, Evoo...baked warm with a slab of butter- heaven. 
A beautiful book featuring edgy Romanian dishes. And stunning photos. Congrats @irina.r.georgescu 
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Special thanks to @foodfluffer x
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#irinageorgescu #carpathia #baking #bread #foodfluffer #foodphotography
Considered the “royalty” of apples, @PinkLadyA Considered the “royalty” of apples, @PinkLadyAppleUK is sweet, crisp with a subtle juicy fizz. #ad 
A delightful apple to munch on but equally beguiling as a decorative statement. Pink Lady Apples are sun ripened longer to meet optimal sweetness, firmness, colour and flavour before being harvested. Look for the pink Pink Lady® pink heart shaped sticker.  #PinkLadyApples
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