Red Velvet Loaf Recipe

Place beet in a small saucepot over low heat. Cover with water. Add 2 tablespoons calamansi juice. Simmer until soft, about 45 minutes. Remove beet from pot and let cool; peel and dice. Purée until smooth.

Mix 3/4 cup beet purée with 1 tablespoon calamansi juice and vinegar. In another bowl, mix together sea salt, baking powder, and all-purpose flour until well combined; set aside.

In a third bowl, cream unsalted butter and sugar together. Slowly beat in eggs until well blended. Add vanilla extract, plain yogurt, and beet mixture; gently stir in dry ingredients. Pour into a greased loaf pan and bake for 30 to 40 minutes in an oven preheated to 350°F. Let cool.

Make the frosting: Cream together softened cream cheese, unsalted butter,teaspoon vanilla extract, and sifted confectioners' sugar. Spread on top of loaf and chill before serving.