Cake of the Day: Natural Red Velvet Beet Cake
Photo: Sandra Mangas Hernández
Valladolid, Spain-based Sandra Mangas is proof you can have it all: She’s a mother, professor, photographer, and recipe developer. She’s also an author of four books. The most recent, Polos y Helados, is a beautiful collection of ice cream recipes; unfortunately, it’s only sold in Spanish. The good news? Mangas writes the recipes on her blog La Receta De La Felicidad (“The Recipe for Happiness”), in both languages.
Now, for her cake! Red velvet is typically a rich cocoa-flavored, red-dyed cake iced with cream cheese frosting. Mangas’s version uses red beets instead of artificial food coloring, and she covers it in the classic cream cheese frosting as well as shredded coconut. Homemade mushroom meringues sprout from the top with a light dust of cocoa powder. If you’re a red velvet fan, this more natural recipe is definitely worth a try. Just take it from a mother/professor/photographer/recipe developer.
Get this recipe: Natural Red Velvet Beet Cake
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