July 7, 2023

Beetroot chocolate cakes

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
3 eggs
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

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  1. Chrissie July 25, 2023 at 4:40 pm - Reply

    Hi do you know temp/times for a ninja please?

    • ToniG July 26, 2023 at 2:59 pm - Reply

      Hi. I did it at 180C and it took 30 minutes. This was in an 8 x8 inch tin, but other sizes might vary. I just did the skewer test x

  2. Chrissie July 27, 2023 at 10:39 am - Reply

    Thanks I’m planning to do an 8”

  3. Chrissie July 27, 2023 at 12:11 pm - Reply

    Hi I followed the recipe it was very runny, I weighed the oil it’s been in 1/2 hr in an 8” tin it’s still very runny?

    • ToniG July 27, 2023 at 2:23 pm - Reply

      Just leave it in longer and it will be fine x

  4. Chrissie July 27, 2023 at 1:02 pm - Reply

    Sorry I left it in a lot longer as it was a deeper tin it’s now cooked – panic over!

    • ToniG July 27, 2023 at 2:23 pm - Reply

      Glad that it is ok now x

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