Click here to download a printable pdf
This edition’s recipe is for a cake that may not appeal to everyone as it contains beetroot. That sounds an odd ingredient in a cake but it really is delicious and the beetroot doesn’t really flavour the cake, it keeps it moist like a chocolate brownie and it is completely dairy free! Recipe is courtesy of Dawn McGowan.
Serves 1 (if you really don’t want to share)
Ingredients:
- 50g (2oz) Cocoa Powder
- 175g (6oz) plain flour
- 1½ tsp baking powder
- 200g (7oz) caster sugar
- 250g pack of cooked beetroot
- 3 medium eggs
- 200ml (7fl oz) sunflower oil
- 100g (3½ oz) dark chocolate, finely chopped
- Icing sugar to serve
Method:
- Pre heat oven to 180/Gas mark 4
- Grease and line the bottom of a 23cm (9inch) springform cake tin
- Sieve the cocoa flour, baking powder and sugar into a large mixing bowl
- Drain and halve the beetroot, then blend in a food processor. With the machine running add the eggs one at a time, then pour in the oil. Blend the mixture until the liquid is just smooth
- Stir the wet mixture into the dry ingredients in the bowl and mix in the chocolate
- Pour into the tin and cook for 45 minutes or until a skewer comes out clean
- Remove from the oven and set aside for 10 minutes, then turn out onto a cake rack and leave to cool. Dust the cake with icing sugar before cutting up and devouring. Also good served warm with cream or ice-cream but obviously will no longer be dairy free
