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Beetroot Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3532.7925
Energy (kCal)535519.0333
Carbohydrates (g)79963.7235
Total fats (g)23977.2753
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 190 ºC. | 2. Sift flour, baking powder, bicarbonate of soda, mixed spice and salt twice. | 3. In a large mixing bowl, beat sugar, oil and eggs. | 4. Add beetroot, nuts and jam and mix well. | 5. Sift in flour mixture and mix well. | 6. Pour into a greased deep 20 cm diameter baking pan and bake for 1 hour, or until a skewer inserted in centre comes out clean. | 7. Cool slightly in pan, then turn out on to a wire rack to cool completely. | 8. Spread thickly with icing and decorate with candied beetroot topping. | 9. -------ICING-----------.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 625 - - - -
    baking powder 10 24.38 12.742 0.0 0.0
    bicarbonate soda 7 - - - -
    spice 15 mixed 74.955 20.5542 1.7356 2.4766
    salt 5 - - - -
    sugar 375 302242.5 75598.5 0.0 0.0
    sunflower oil 315 ml 2561.1145 0.0 0.0 289.7188
    egg 4 286.0 1.44 25.12 19.02
    beetroot 500 ml peeled grated - - - -
    pecan nut 250 chopped 188297.5 3776.85 2498.825 19611.825
    apricot jam 65 ml 212.75799999999998 56.6183 0.6154 0.1758
    cream cheese 500 41816.25 496.125 1006.425 4054.05
    icing sugar 85 sifted - - - -
    orange 10 ml grated rind 3.5758 0.894 0.0715 0.0091
    sugar 375 302242.5 75598.5 0.0 0.0
    water 315 0.0 0.0 0.0 0.0
    beetroot 3 peeled sliced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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