The beetroots are coming in thick and fast now. Beetroots are really good for you as they lower blood pressure and improve blood flow. I don’t really like them, to be honest, though I did have them roasted for the first time last year and they weren’t too bad. My favourite way of eating them is cake
. A couple of friends have asked me for this recipe and so I thought that I would share it here . I grow 2 different kinds of beetroots, but I like the ones that grow like a sausage as they provide more equal slices if pickling etc, but any cooked beetroot will do. You can use the leaves and stalks in a stir fry or if they are younger, in a salad and so there is no waste. This recipe took one of the long beetroot pictured before the method. This is a good recipe for some one allergic to dairy.
250g pureed cooked beetroot
1/2 tsp vanilla extract
300g caster sugar
250g vegetable oil
225g plain flour
1.5 tsp bicarbonate of soda
1/4 tsp salt
6 dessert spoons of cocoa powder.
Buttercream icing of choice (I do a vanilla or a cherry flavour).
1. Preheat the oven to 160C fan or 180C ordinary.
2. Grease and line a tin (I do mine as a tray bake but it can be made in a loaf tin or two small round tins, just adjust your cooking time).
3. In a large bowl combine the pureed beetroot, eggs, vanilla, oil and sugar and mix until well combined (I whisk for a few mins).
4.In a separate bowl put the rest of the dry ingredients in together and combine.
5.Combine all the ingredients and pour into the tin.
6.Bake for 25 – 30 mins. Do the skewer test to make sure that it is cooked
7. When cool spread over your butter icing. You can use any flavour. Some times I put Kirsch in and make cherry flavour, or make ginger flavour or vanilla but anything that goes with chocolate will be fine. Enjoy. x