A great combination! You can make a cake or cupcakes out of this recipe. The type and size of cake (or loaf) pan you use will determine the baking time. I would recommend checking at the 30 minute mark, when the top starts firming up. A toothpick inserted in the center should come out fairly clean, with perhaps just a few dry crumbs on it. Cupcakes will take about 20 to 25 minutes. I am not a fan of cake icing, so you are on your own there; although some beet juice added to a white icing would make for quite a pretty cake, I imagine.
beets–enough to make 2 cups puree
2 sticks unsalted butter, plus more for baking pan
2-1/2 c sugar (you could cut this down some)
1/2 c warm water
1-1/2 c whole wheat pastry flour
3/4 c unsweetened cocoa powder
2 t baking powder
1/2 t salt
1. Cook beets according to your preferred method. (I like to bake them.) Once they’re tender, let them cool and peel them. Mash them, either with a potato masher or in a food processor. Set aside.
2. Preheat the oven to 325ºF. Butter your choice of baking pan. Combine the cooled, melted butter, sugar, eggs, and water in a large bowl and mix until smooth.
3. Whisk together the flour, cocoa and baking powder in another bowl, making sure everything is well incorporated. You could also sift them into the bowl. Stir in the salt. Add this dry mixture to the butter and egg mixture. Stir until smooth. Then fold in the beet puree.
4. Transfer batter to your prepared baking pan and bake until done. Let cool. This is very good accompanied by some vanilla ice cream or greek-style yogurt, iced or not.