Hello! My name is Catherine and I am new to Pittsburgh
Kitchen. I am originally from the same
part of Pittsburgh as Laura, although I only just met her last year. We enjoyed
cooking and sharing recipes while we worked together, so she invited me to
contribute. A few months ago, I moved to a
small city in Russia. I write my own
blog with some recipes and reflections about living abroad, but I’ll post here
whenever a recipe makes me particularly nostalgic.
This recipe is my beet redemption. Before I left for Russia, we had a dinner
party at Laura’s house and I tried to make beet pancakes that utterly
failed. This beet cake is an adaptation
and amalgam of about a half dozen zucchini and carrot cake recipes.
Ingredients:
- 1 1/2 cups of grated apples and beets (1 small-medium beet, peeled and grated and 2 small apples, peeled, cored and grated)
- 2 cups flour
- pinch salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp powdered ginger
- 3/4 c oil
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup walnuts
- 1/2 cup candied ginger (I made my own candied ginger using Alton Brown's recipe)
