• 100g vacuumed and cooked beet
  • 125g California walnuts
  • 150g butter or margarine
  • 175g sugar
  • 1 sachet of vanilla sugar
  • 1 pinch of salt
  • 3 eggs (medium size)
  • 150g flour
  • 3 teaspoons baking powder
  • 4 tablespoons cocoa powder
  • Cocoa powder for dusting
  • Fat and flour for the baking tin
  • Baking paper


  1. Slice and puree the beet, chop the walnuts. Use a hand mixer to stir fat, 150g sugar, vanilla sugar, and salt until it has a creamy consistency. Add the eggs one after another. Combine flour, baking powder, and cocoa powder, and stir in alternately with the beet. Fold in 100g chopped walnuts.
  2. Put the mixture in a greased loaf pan dusted with flour (11 x 25 cm), and smoothen it. Bake for 45 minutes in a preheated oven at 175 degrees. Remove from the oven and let it cool on a cooling wreck.
  3. Meanwhile, melt 25g sugar in a small pan, caramelize the remaining nuts under stirring. Place the caramelized nuts on the baking paper and let them cool.
  4. Remove the cake carefully from the loaf pan and put it on the cooling wreck. Chop the caramelized nuts and place on the cake. Serve with whipped cream.