Here's a lovely squidgy beet and chocolate cake. I confess that sometimes I just make it without the beetroot because I can be bothered cooking them. Then I just grate some beetroot into the icing sugar to give bright purple (natural coloured) icing.
This recipe will be in the brochure for the Food & Drink Festival over here on 26/27th September.....but here's a sneak preview
Ingredients
For the cake:
230g self-raising flour – from Laxey Glen Four Mills
100g cocoa powder
200g caster sugar
100g dark chocolate
125g butter – courtesy of Isle of Man Creameries
250g cooked beetroot – nurtured by Robin of Purely Plants Produce
3 large eggs – laid at Staarvey Farm
To serve:
350g blackberries – from a hedgerow near you
250ml double cream – courtesy of Isle of Man Creameries
Method
Preheat the oven to 1800C . Butter and flour a 18cm (7in) round cake tin.
Sift together the flour and cocoa, then mix in the sugar. Melt the chocolate and butter together over a very low heat. Puree the beetroot, whish the eggs then stir them into the beetroot. Add the beetroot and chocolate mixtures to the dry ingredients and mix thoroughly.
Pour the mixture into the cake tin. Bake for 50 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to stand for 10 minutes before turning out of its tin. Serve with a scattering of blackberries and big dollop of double cream.
For the cake:
230g self-raising flour – from Laxey Glen Four Mills
100g cocoa powder
200g caster sugar
100g dark chocolate
125g butter – courtesy of Isle of Man Creameries
250g cooked beetroot – nurtured by Robin of Purely Plants Produce
3 large eggs – laid at Staarvey Farm
To serve:
350g blackberries – from a hedgerow near you
250ml double cream – courtesy of Isle of Man Creameries
Method
Preheat the oven to 1800C . Butter and flour a 18cm (7in) round cake tin.
Sift together the flour and cocoa, then mix in the sugar. Melt the chocolate and butter together over a very low heat. Puree the beetroot, whish the eggs then stir them into the beetroot. Add the beetroot and chocolate mixtures to the dry ingredients and mix thoroughly.
Pour the mixture into the cake tin. Bake for 50 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to stand for 10 minutes before turning out of its tin. Serve with a scattering of blackberries and big dollop of double cream.
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