½ cup (125 mL) bal­samic vine­gar 2 tbsp (30 mL) maple syrup

Sour cream and dill for gar­nish

1 Pre­heat the oven to 350°F (180°C). But­ter and flour the bot­tom of a 9-inch (23-cm) spring­form pan and set aside.

2 In a medium bowl, whisk to­gether 1 cup (250 mL) flour, bak­ing pow­der and salt and set aside.

3 In the bowl of an elec­tric mixer fit­ted with the pad­dle at­tach­ment, cream to­gether 1/2 cup (125 mL) but­ter and su­gar. Add eggs 1 at a time, mix­ing to com­bine. The mix­ture will look cur­dled but will come to­gether with the ad­di­tion of flour.

4 On low speed, add the flour mix­ture to the but­ter mix­ture, mix­ing just to com­bine. Re­move the bowl from the mixer and stir in the chopped dill. Spread the bat­ter in the pan. Ar­range the beets in con­cen­tric cir­cles over the bat­ter, press­ing them in gently as you go.

5 Bake for 35 to 40 min­utes, or un­til the cake has risen and is just be­gin­ning to brown around the edges.

6 While cake is bak­ing, pre­pare bal­samic glaze. Com­bine bal­samic vine­gar and maple syrup in a small saucepan. Bring to a boil and re­duce to a sim­mer. Con­tinue sim­mer­ing un­til the vine­gar has re­duced by half, about 10 to 12 min­utes. Re­move from heat and cool.

7 Re­move the cake from the oven and cool on a wire rack. When ready to serve, brush the beets lightly with the glaze. Cut into wedges and gar­nish with a dol­lop of sour cream and a sprig of dill.

Serves 10

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