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chocolate & beetroot cake

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    75g cocoa powder or powdered drinking chocolate
    180g plain flour
    2tsp baking powder
    250g caster sugar
    250g cooked beetroot
    3 large eggs
    200ml corn oil
    1tsp vanilla extract
    Icing sugar for dusting

    METHOD

    Heat the oven to 180C/Gas 4 and lightly butter a 20cm (8in) round or square cake tin.

    Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set these dry ingredients aside.

    Purée the beetroot in a food processor.

    Add the eggs one at a time, then add the vanilla and oil, and whiz until it is smooth.

    Make a well in the centre of the dry ingredients, add the beetroot mixture and mix it all lightly. Pour into the prepared cake tin.

    Bake for 50 to 60 minutes or until an inserted skewer comes out clean (cover with a loose sheet of foil if it starts to brown at about 30 minutes).

    This cake will not rise a great deal, and the top will crack. After removing from the oven, leave it for 15 minutes before taking it out of the the pan. Cool on a wiore rack and dust with icing sugar before serving

    from the timesonline