My Father in law was going away recently and gave me some items from his fridge to use up. There were three cooked and peeled bulbs of beetroot in a bowl. Hmm I said. Salad? nah. Cake? Yes! And I’m not a fan of the hiding vegetables-in-cake brigade, as
a) My family EAT vegetables
b) I’m hesitant about the nutritional value of the said vegetable post bake
Anyway, in this case the beetroot needed using, so chocolate cake ensued. Beetroot is almost always organically grown as it is resistant to most pests. Good News. But grows best in cooler climes, so with the onset of climate change definitely starting to affect us here… Bad News.
Chocolate and Beetroot Loaf Cake
150g of cooked beetroot (simply boil in it’s scrubbed skin until soft, then peel)
140g plain white flour
1 rounded teaspoon of baking powder
60g good quality cocoa powder
150g caster sugar
1 teaspoon vanilla extract
140g sunflower oil
50g dark chocolate, chopped
Heat your oven to 170oC. Grease a good quality loaf tin, and line with baking paper, bringing it well up the sides. Unusually I am using my Kenwood food processor, that I normally wouldn’t DREAM of making cakes in. (and yes, since you’re asking I dream about making cakes ALL the time)
Anyway, I digress. “Blend” the beetroot until like little grated chunks. Add the flour, baking powder, sugar, vanilla, eggs and cocoa. Blend again slowly then add the oil down through the chute until you get a nice sloppy cake consistency. You may need to scoot around the sides with a spatula to make sure everything is nicely blended.
Pour/ scoop into the prepared tin and sprinkle the chopped chocolate on top.
Bake in the pre-heated oven for about 40 minutes or until the skewer comes out almost clean. Leave in the tin to cool down completely.
This is a rich, dense cake that lends itself to be eaten with some softly whipped cream. And no, you don’t taste the beetroot.