So, here it is. V-day is upon us. Again.
I say this every year and I feel the need to say it again (I’m known to be repetitive, annoyingly so). Valentines day for me is not really a special day. I have never celebrated it. Never. I don’t like the idea of being forced to do something for someone on any day. If it is forced, there is a problem. At least in my opinion. I severely dislike the pressure people put on one another. Not cool.
Love can’t be forced. We all know that. Yet we try.
As much as V day is not a day I agree with, I very much agree with all the baking. 🙂 Now cake I could be forced to make! hehe AND I love love hearts. I am eternally immature in this respect and make no bones about it. Shapes excite me and the heart shape, especially, I am deeply attached to. Don’t ask me why. Maybe because I am a hopeless romantic.
So make this cake on the 14th or the day after or the day before or whenever it is you want, and I can assure you, you WILL charm your sweets whether male or female. It is THAT good.
It is made with red beets to give it its intense colour. No fake colouring here. And it is glazed with goat cheese with cardamom. Say what? Because that’s what I thought when I first heard of a goat cheese glaze. But, it is really truly yummy and has a touch of Indian in it with the cardamom. Yummy all the way. Because every day needs to be filled with love and cake and the love for cake!!! 🙂
- For the Cake
- 3 medium red beets
- 170 grams butter, plus more for greasing cake form
- 180 ml buttermilk
- Juice of 1 large lemon
- 2 tsps white vinegar
- 1½ tsps vanilla extract
- 2 cups cake flour (sift before measuring)
- 2 tbsps raw cocoa powder
- 1⅛ tsps baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1¾ cups granulated sugar
- 3 eggs
- For the Goat Cheese Cardamom Glaze
- 60 grams goat cheese, at room temperature
- 1 tbsp powder sugar
- 6-8 cardamom pods, deseeded and crushed
- Preheat oven to 175°C/350°F.
- Wash beets and wrap in aluminum foil. Bake until the the tip of a knife slides easily into the largest beet, about an hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
- Butter and flour cake pan.
- Puree the beets.
- Measure 1 cup and set aside (remaining beets can be reserved for another purpose).
- Purée the 1 cup beets with buttermilk, lemon juice, vinegar and vanilla until smooth.
- For the cake, sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
- In the bowl, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
- Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
- Pour batter between your prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
- While your cake is cooling, make the glaze. Mix all ingredients so that they are well incorporated. If your goat cheese is not soft enough you could add some milk a teaspoon at a time.