I’ve been given a most fantastic present by a lovely and newly wedded friend. The fact that it was her wedding and I was given the present was a little odd, but I wasn’t going to say no. A glass cake stand with dome which I have long been wanting – fantastic! Of course I had to make something right away to show it off, but what? The answer came via an e-mail from a friend wanting the recipe to a chocolate beetroot cake I’d made a couple of years ago. What a good idea. Why didn’t I think of that? One of the crops we’ve managed to grow really well this year is beetroot with the resulting “what else can I make with beetroot?” kind of mutterings. I used the Green and Black’s recipe that I used last time, but with less sugar.
- Cooked a large beetroot, then peeled and mashed it.
- Melted 4.5 oz butter with 100g bar 85% dark chocolate and 6oz dark brown sugar.
- Sieved 10oz flour (5oz wholemeal spelt, 4oz gluten free flour (as had run out of white spelt) and 1oz quinoa flour)), 1 tbsp cocoa and 2 level tsp baking powder into a bowl and made a well in the centre.
- Poured chocolate mixture into the flour and mixed in together with 3 large eggs (1 duck & 2 chicken as I’d run out of duck eggs).
- Mixed in beetroot and spooned into a 23cm cake thingy.
- Baked at 180°C (gas 4) for 30 mins.
- When cooled placed on new cake stand then sifted with 1 tsp of icing sugar.