A self taught chef, Jefferson Alvarez continues to go from strength to strength.
Having recently opened his own Vancouver restaurant, he reveals the secrets to this tempting beetroot flan cake…
For The flan:
• 2 tsp vanilla
• 6 whole eggs
• 1 can of condensed milk
• 1 can of evaporated milk
• 250 g cream cheese
For the cake:
• 200 g plain flour
• 1 tsp baking powder
• ¼ tsp fine salt
• 125 g white sugar
• 3 large eggs
• ½tsp vanilla extract
• 300ml vegetable or sunflower oil
• 225 g raw red beetroot, peeled and juiced (approximately 3 medium beetroots)
For the caramel:
• 2 cups of sugar
• 1/2 cup water
1 For the flan, hand blend all of the ingredients until it is smooth. Keep separate.
2 For the cake, preheat the oven to 135 C, 275 F.
3 Sift the flour, baking powder, and salt into the bowl of an electric mixer. Add the sugar.
4 Beat together the eggs, vanilla extract and oil and pour onto the flour mixture. Beat the mixture until smooth in the mixer.
5 Add the beetroot juice and beat again. Pour half of the cake mixture into a prepared baking dish. Then pour the other half of the flan mix and put the baking dish in a bain-marie on the middle shelf for 55 minutes.
6 Check it until a skewer comes out clean when inserted into the middle of the cake. Let it cool for 10 minutes and then remove from the tin and cool on a wire rack.
7 For the caramel, mix the ingredients and once it is done pour the caramel in a glass baking dish, let it cool, and keep aside.
Recipe courtesy of Jefferson Alvarez of Cacao