Beet Cakes with Mascarpone Cream

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour 12 muffin cups.

2. 2

   In a saucepan over medium heat, soften the beets in the butter and lemon juice, about 5 minutes. Let cool partially. Refrigerate until no longer warm to the touch.

3. 3

   In a bowl, combine the flour, baking powder and salt.

4. 4

   In another bowl, beat the eggs, sugar, lemon zest and vanilla with an electric mixer for about 2 minutes. With the mixer on low speed, add the dry ingredients, alternating with the beet mixture.

5. 5

   Divide the batter among the muffin cups. Sprinkle with the slivered almonds. Bake between 20 and 22 minutes, until a toothpick inserted in the centre of a cake comes out clean.

6. 6

   Loosen the cakes by running a knife around the inside of each muffin cup. Unmould gently, without inverting, and place on a cooling rack. Let cool completely.