torta barbabietola e nocciola
Pies and Cakes

Beetroot and hazelnut cake (vegan)

of Elena Gnani
Difficoltà
Level: Easy
Tempo
Cooking time: 45 minutes
Porzioni
Portions: 6 People

Ingredients

  • 200 g cooked beetroot
  • 170 g Italian “00” flour
  • 30 g unsweetened cocoa powder
  • 130 g sugar
  • 40 g peanut oil
  • 2 tablespoons of Cremadelizia Nocciola suprema Babbi
  • 70 g chopped hazelnuts
  • ½ sachet baking powder
  • pinch of salt

Preparation

  • First blend the beetroot. Add the sugar and stir, then the oil, always stirring. Now add Cremadelizia Nocciola Suprema Babbi and mix with a spatula.
  • Separately, sift the flour with the cocoa powder, salt and baking powder. Slowly add to the mixture.
  • Finally add the chopped hazelnuts. Place on a buttered and floured 20 cm baking pan and cook at 175 ºC for about 45 minutes.

Ingredients

  • 200 g cooked beetroot
  • 170 g Italian “00” flour
  • 30 g unsweetened cocoa powder
  • 130 g sugar
  • 40 g peanut oil
  • 2 tablespoons of Cremadelizia Nocciola suprema Babbi
  • 70 g chopped hazelnuts
  • ½ sachet baking powder
  • pinch of salt
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