Ruby Red. Whisper her name.
She’s pouty, artificial and preened to within an inch of her life, yet oozes charm. She’s dressed immaculately in a fitted, tailored suit with patent killer heels. She probably owns a multi-million pound company and could stand her ground in the Dragon’s Den. At night, Ruby Red steps out into the hot city streets, flicks on her lipstick, lets down her auburn hair and dances the Tango with fire in her belly. Later, she sips red wine, ordering only French food…
Sounds dangerous, doesn’t she?
She is – eating three of her in one sitting is not unheard of! However, this beauty has a secret…
Ruby Red is perfectly healthy.
She dances so fiercely because she is full of potassium, magnesium and iron. Drenched in vitamins A, B6 and C, Ruby can dance all night – power and stamina are her tools. High concentrations of nitrate oxide means that no matter how long and how hard she dances, she’ll never tire – her blood pressure stays low and she never fatigues.
Ruby Red Velvet is made with beetroot.
The recipe has been adapted in a quest to make it slightly healthier and to maximise the beetroot benefits. Try them – you’ll never look back!
Recipe adapted from: http://allrecipes.co.uk/recipe/13540/red-velvet-beetroot-cake.aspx
Ruby Red Velvet Cakes (8″ x 12″ baking tray)
100g (1/3 cup PLUS 1 good tbsp) unsalted butter
280g (1 cup PLUS 1/3 cup) caster sugar
2 large eggs
100g (2/3 cup) grated fresh beetroot
1/4 tsp extra red food colouring
325g (3 cups) self-raising flour
30g (1/4 cup) cocoa powder
250ml (1 cup) buttermilk (use 1 tsp lemon juice to every 250ml of milk to make a substitute)
1 tsp bicarbonate of soda
1 tsp white wine vinegar
CREAM CHEESE FROSTING:
100g (1/2 cup) butter
175g (3/4 cup) full fat cream cheese
225g (2 and 1/4 cups) icing sugar (confectioner’s sugar)
* Preheat the oven to 180 degrees C / Gas 6 / 356 F
* Grease and line your baking tray.
* Sift the flour, cocoa and sugar together. Whisk these dry ingredients together to incorporate air.
* Whisk in butter until the mixture looks like fine breadcrumbs.
* Add the eggs gradually, beating until just incorporated.
* Beat in the buttermilk until pale and creamy (about 2 mins)
* Grate the beetroot into the mixture finely.
* Stir the food colouring into the mixture until evenly combined.
* In a separate small bowl, mix together the bicarbonate of soda and the vinegar until it fizzes, then add it immediately to the batter.
* Pour the batter into a greased, lined tin.
* Bake for 30 – 40 minutes, until it is coming away from the tin, springs back to the touch, a skewer inserted comes out clean or it reaches over 96 degrees C / 205 F on a baking thermometer.
* Turn onto a baking rack to cool completely.
* When cold, cut ’rounds’ from the cake using a circle cutter. Cut them to the size you prefer. Place in a container to keep fresh.
* Make up your cream cheese frosting whilst the cake cools.
* Beat the butter until soft and pale. Add the cream cheese and beat this in. Add the icing sugar and beat until it is the consistency you prefer. If you enjoy a stiffer icing, add extra icing sugar.
* When you are ready to serve, take the cakes from the container. Slice a cake in half and pipe in a good swirl of frosting. Place the other half on top. Then pipe another swirl of frosting on the top, piling on a selection of fresh berries to finish. Sprinkle with edible glitter for a decadent touch!