Recipes
Red Velvet Loaf (with vegetables!)
How to prepare a delicious Red Velvet Loaf with vegetables
Ingredients
1 (120-gram) beet water 3 tablespoons calamansi juice 1 1/2 teaspoons vinegar ¾ teaspoon sea salt 3/4 teaspoon baking powder 1 1/4 cups all-purpose flour 1/2 cup unsalted butter 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup plain yogurt For the frosting: 1/2 cup softened cream cheese 1/4 cup unsalted butter 1/2 teaspoon vanilla extract 3/4 cup sifted confectioners’ sugar
Method
1 Place beet in a small saucepot over low heat. Cover with water. Add 2 tablespoons calamansi juice. Simmer until soft, about 45 minutes. Remove beet from pot and let cool; peel and dice. Purée until smooth. 2 Mix 3/4 cup beet purée with 1 tablespoon calamansi juice and vinegar. In another bowl, mix together sea salt, baking powder, and all-purpose flour until well combined; set aside. 3 In a third bowl, cream unsalted butter and sugar together. Slowly beat in eggs until well blended. Add vanilla extract, plain yogurt, and beet mixture; gently stir in dry ingredients. Pour into a greased loaf pan and bake for 30 to 40 minutes in an oven preheated to 350°F. Let cool. 4 Make the frosting: Cream together softened cream cheese, unsalted butter,teaspoon vanilla extract, and sifted confectioners’ sugar. Spread on top of loaf and chill before serving. Source here