Ingredients

The following ingredients have 8 Servings
  • 1/2 cup Bran Flour
  • 1/2 cup All Purpose Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 Tbsp Cocoa Powder
  • 1/4 cup Yogurt
  • 1/4 cup Honey
  • 1/4 cup Canola Oil (or any oil with less fragrance)
  • 1 Whole Egg
  • 1/2 cup White Chocolate (grated)
  • Butter (for greasing)
  • Parchment Paper
  • 2 Beetroot
  • 1/2 tbsp Vinegar
  • 1 tbsp Lemon juice
  • 2 cup Water

Instruction

  • Pre- heat the oven at 200 degrees
  • Take a deep bowl, add bran flour, all-purpose flour, baking powder, salt and salt mix together, Keep it aside
  • I another bowl, whisk egg for 2 mins on medium speed, add yogurt, canola oil, Honey (or equal amount of sugar) whisk for 5 mins on medium
  • Add beetroot pure (2 Beetroot + 1/2 Tbsp Vinegar + 1 Tbsp Lemon juice + 2 Cups water )
  • Now pour wet ingredient mixture in dry and fold nicely
  • Line a baking tin with butter paper, and parchment paper
  • Pour the mixture in it, don't over fill the tin, leave some space to let the cake rise
  • Bake it for 30 mins at 180 degrees or till the skewer comes out clean
  • Once done, let the tin rest for 10 min and then let it cool completely on wire rack
  • Now pour the Beetroot sauce (Beetroot pure + white chocolate)
  • Let it cool and settle for some time and garnish with grated white chocolate and rose petals