Thursday, 7 February 2008

Chocolate Beetroot Cake

This has a beautiful, dark rich color- yum! It's also a great way of using up those raw beetroot your pal with the allotment gave you and you were too polite to refuse... ;)

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

Instructions

  1. Preheat the oven to 180˚C / 335˚F / Gas 4.
  2. Sift the cocoa powder, flour and baking powder into a bowl.
  3. 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.
  4. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
  5. 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.
  6. Cool on a wire rack and dust with icing sugar to serve.

Recipe from Riverford Organic Vegetables

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