chocolate beetroot cake

Preparation Time: 15 mins Cooking Time: 40 mins Ingredients 75g cocoa powder or powdered drinking chocolate 180g plain flour 2 tsp baking powder 225g caster sugar 250g cooked beetroot 3 large eggs 200ml sunflower oil 1 teaspoon vanilla extract Icing sugar for dusting

recipe search please enter your search term here Email a friend this recipe Riverford Organic on View Printer Friendly Versions HTML Version | PDF Version* *(requires Adobe Reader)

Instructions

Preheat the oven to 180˚C / 335˚F / Gas 4. Sift the cocoa powder, flour and baking powder into a bowl.

Puree the beetroot in a food processor. Add the eggs, one at a time and next add the vanilla and oil, and blend until smooth. Add the sugar to the mixture.

Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.

Pour into a greased and lined 9 inch cake tin. Bake for 30-40 minutes, or until the top is firm when pressed with a finger.

Cool on a wire rack and dust with icing sugar to serve.

This cake can be sliced lengthways and spread with an even layering of crème fraiche and chocolate ganache.

by Jane Baxter

• cabbage + sesame stir fry
• fried parsnips with walnuts
• potato flatbreads
• braised broccoli
• baba ghanoush
• moroccan carrot puree
• chocolate pots
• linguine with mushrooms, white wine + parmesan
• baked st eadburgha cheese
• Celeriac fritters with caper and parsley mayo