Friday, March 1, 2013
Chocolate and Beetroot Cake
I know it might sound a little strange, but this combination actually works! I have memories of one my mum used to make, with a delicious peanut butter icing, but I decided to try this recipe from www.taste.com.au. It came out well and the beetroot flavour isn't overpowering, but just gives the chocolate a bit of depth and difference. Worth a try!
Melted butter, to grease
200g (about 2) trimmed beetroot bulbs, washed
30g (1/4 cup) cocoa powder
60ml (1/4 cup) hot water
200g (1 cup, firmly packed) brown sugar
2 eggs, lightly whisked
125ml (1/2 cup) reduced-fat milk
60ml (1/4 cup) vegetable oil
1 tsp vanilla essence
225g (1 1/2 cups) self-raising flour, sifted
150g (1 cup) pure icing sugar, sifted
Pinch of ground cardamom
4 1/2 tsp reduced-fat milk
Preheat oven to 180°C. Brush a 7cm-deep, 11 x 21cm (base measurement) loaf pan with the melted butter to lightly grease. Line the base with non-stick baking paper.
Put on rubber gloves. Use a vegetable peeler to peel the beetroot bulbs, then use a grater to finely shred. Set aside.
Place the cocoa and hot water in a medium bowl and stir until smooth. Add the sugar and eggs, and use a wooden spoon to beat until smooth. Stir in the beetroot.
Combine the milk, oil and vanilla essence in a jug. Use a large metal spoon to fold half the flour and then half the milk mixture into the beetroot mixture until just combined. Repeat with the remaining flour and then the remaining milk mixture.
Pour the cake mixture into the prepared pan. Bake in preheated oven for 55-60 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside for 5 minutes and then turn onto a wire rack to cool.
To make cardamom frosting, use a wooden spoon to mix icing sugar, cardamom and milk in a small bowl until smooth. Spread over top of cooled cake and set aside for 15 minutes to set.