This slice of cake probably looks a little familiar, huh? We’ve had our eyes on this intriguing recipe from Food52 for a little while now and featured it in this post recently. Hayley and I love all kinds of fruit/vegetable based confections- banana bread, zucchini bread, pumpkin bread, carrot cake, etc… you get the picture. But we’ve never tried a beet cake, so it was about time! Our mother and grandmother always engaged and encouraged us to be adventurous in the kitchen… and thanks to both of these extraordinarily talented women, we had a delightfully scrumptious and unique dessert for our Mother’s Day celebration!

One thing I’ve found is that fruits and veggies are an amazing way to create a moist cake/bread- and that definitely held true with this recipe. Beware, though, it  calls for  1/4 c. espresso and the result is a fairly strong flavor which is fantastic, if you like espresso. Next time I would consider using half the amount. Otherwise, this cake is a winner! It’s perfect served with a dollop of homemade whipped cream with just a touch of sugar and vanilla. The recipe is available on the Food52 webiste by clicking here. Violet optional.

We hope you all had a very Happy Mother’s Day yesterday!

All my best, Blair