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Steamed Beet Cakes with Maple Sauce

Difficulty: Medium




Preparation (min)


Total (min)


Ingredients for cakes

  • 1 ½ cups (375 ml) spelt flour
  • 2 tsp. (10 ml) baking powder
  • 1(5 ml) ground cinnamon
  • 1 tsp. (5 ml) ground nutmeg
  • 1/8 tsp. (0.5 ml) ground cloves (optional)
  • Pinch of salt
  • 3 tbsp. (45 ml) vegetable oil
  • 3 eggs, beaten
  • 3 cups (750 ml) peeled and grated beets
  • 1 cup (250 ml) chopped walnuts
  • 1 cup (250 ml) chopped pitted dates
  • 1 cup (250 ml) sulfite-free raisins or chopped organic apricots
  • Chocolate curls and mint leaves, as toppings (optional)


Ingredients for maple sauce

  • 1 cup (250 ml) maple syrup
  • 1 cup (250 ml) creamy soy preparation






  • Preheat oven to 400°F (200°C). Grease eight 1-cup (250 ml) ramequins or short, wide coffee cups.
  • Make the cake: In a large bowl, combine flour with baking powder, cinnamon, nutmeg, cloves and salt.
  • In another large bowl, whisk vegetable oil and eggs. Stir in beets, walnuts, dates and raisins.
  • Gently mix dry ingredients into egg mixture with a spatula or wooden spoon until just combined. Do not overmix.
  • Divide batter among ramequins and transfer to a large roasting pan. Pour boiling water into the pan until it reaches halfway up the ramequins. Transfer to oven and bake for 40 minutes. Meanwhile, prepare maple sauce.
  • Make the sauce: In a large, heavy saucepan over high heat, bring maple syrup to a boil and add a wooden spoon to syrup to prevent it from overflowing. Let syrup boil until it becomes a dark brown colour, 5–7 minutes or, if using a candy thermometer, until it reaches 250°F (120°C).
  • Slowly whisk in creamy soy preparation, then beat vigorously until blended. Remove from heat and let cool completely.
  • Remove pan from oven and let cakes cool for 30 minutes.
  • Divide maple sauce among 8 serving dishes. Unmold lukewarm cakes over sauce in dishes. If desired, top cakes with chocolate curls and mint leaves. Serve immediately.



Photos : Tango [Vitalité Québec] FEBRUARY 2016
Recipe: Josée Fiset

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