Well, if Fruit and Nut Beetroot Cake doesn’t tickle your fancy, I’m certain that this will!
With more of a fudgey consistency, and a colour which remains true to it’s beetroot roots (so to speak), this decadent cake would make a great desert.
I like to know what’s in my dishes, so held back a little of the chocolate, and beetroot (about 2 tbsp of each) along with the stem ginger, finely chopped them and stirred them in before folding in the egg whites
Use the best chocolate – Green & Blacks has to my favourite
This recipe uses cooked beetroot, so there’s little opportunity for pink fingers this time. Although you can boil it, I prefer to microwave in a covered Pyrex for about 5-7 minutes, then scrape the skin off using a teaspoon under a running cold tap. Easy!
Please give this a go – you won’t be disappointed!
Cooking & Prep Time: 90 mins
- 150g good quality Dark Chocolate (70% cocoa)
- 200g fresh Beetroot, cooked & peeled (2 beetroot, approx snooker ball size)
- 125g Plain Flour
- 1 1/2 tsp Baking Powder
- 2 tsp Ground Ginger
- 200g Butter (salted is OK)
- 150g Golden Granulated Castor Sugar
- 3 Eggs (yolks & whites separated)
- 2 cubes Stem Ginger
- Grate the chocolate very finely (- I use a Parmesan grater in the food processor) then set aside
- Take the cooked peeled beetroot, pat dry on kitchen paper and blitz in the food processor to get a puree, then set aside
- Sift the flour, baking powder & ground ginger into a large bowl
- In a food processor, cream together the butter and sugar until smooth, then add the egg yolks and beat again
- Gradually add the flour mixture. Continue to beat whilst adding the beetroot puree and grated chocolate.
- Stand back and admire the colour, then pour into a mixing bowl
- If following the note above, stir in the reserved beetroot, chocolate and stem ginger and mix well
- In a separate bowl, whisk the egg whites until soft peaks form, then carefully fold this into the beetroot mixture
- Pour into a greased or lined deep 20cm loose-bottomed sandwich tin tin and bake in the oven, 170ºC, for approx 50 minutes. Turn half way through. Check with a skewer or knife blade – if it comes out clean then the cake is cooked.
- Allow to cool for 10-20 minutes before pushing out of the tin. Leave to cool on a rack
- Slice and serve!