These are small, round cakes, usually around two inches in diameter. The cake is pink-colored, although the shade can be lighter and darker depending on the amount of syrup that is used. They are very pretty cakes, but unless the beet syrup is used in extreme moderation, almost always inedible, as they are far too sweet. They are usually served at fancy galdori parties, hosted by people who can afford to waste a bit of money on pretty cakes which are largely no more than decorations.
250g sweet beet syrup (grated beetroot, cooked down to a syrup)
1 tsp almond extract
2 tsp mixed spice (courtesy of Demkaih's Spice House)
1 tsp red-wine vinegar
125g unsalted butter, softened
2 large eggs
50g ground almonds
225g plain flour
1 tsp baking powder
light pink royal icing
6 large red cherries for garnish
Line the base of six ramekins with butter and flour and heat the oven to medium hot(180c). Mix half the beetroot syrup, almond extract, spice and vinegar in a bowl, and leave to infuse. In another bowl, beat 125g butter and 125g syrup until soft and smooth, then beat in the eggs one at a time. Beat in the ground almonds and the beet mix. Sift 150g flour and the baking powder, and fold in. Pour into ramekins, smooth and bake for about 35 minutes. Remove and cool.
Decorate with light pink or purple fondant, then top with a coating of light pink royal icing, decoratively drip down the sides. Then, while the icing is still wet, place cherry in the center of each cake for garnish.