Brighter & Lighter Recipe Exchange: Beet, Olive Oil, & Spice Cake

   

4 months ~ 17 weeks ~ 119 days left.

Until I reunite with my bikini.

            

Which means serious action must be taken.

Which is why I was so delighted to read about Michelle's new recipe exchange.  Dishes to satisfy our winter cravings, while gearing us up for the promise of spring... a promise that summer is right around the corner. 

I have the perfect recipe to share.  A healthy cake!  You may have been taken aback, as I was, to see the words "beet" and "cake" in the same recipe.   But trust me- it's one of those not-what-you'd-expect outcomes.  Sweet, but spicy.  Indulgent, yet light.  Moist.  Unique.  Flourless.  ...& Red (just the right color for the upcoming holiday). 

In December, Ryan and I went to a Moroccan cooking class (@ Hipcooks- an LA cooking school that I wrote about in the fall exchange) .  Lots of you were curious about the recipes.  I had yet to try them, but do plan on recreating the entire meal, and of course, sharin' the details.  So, first up- our final course of the evening... dessert.
    

                             
{Click recipe to print.} 

a little note...

           

I love Hipcook's recipe style.  They encourage you to use recipes as purely a guide.  To cook with your “inner chef,” and most importantly, to have fun in the kitchen... not stress over a measurement (even with baking, to an extent).  With this recipe, make don’t be afraid to be bold with the spices.  For instance, you use quite a bit of fresh ginger- more than you'd think you'd need, but it works.  Remember, it's a spice cake! 

Make sure to head over to Michelle's, @ Pretty Mommy to discover the formula for the perfect chocolate chip cookie (whole wheat too!) and a simple citrus couscous (a perfect way to kick-off the exchange... not 1, but 2 recipes). 
           
If you want to join us, there's still time to sign up!  Right here.