This recipe was adapted from one I found on the net. It had 300 g of sugar which seemed a ridiculous amount. I cut it down to 200 g and it's perfectly sweet enough. If you have a pressure cooker use it to cook the beetroot. It speeds up the whole process.
Be warned though, this cake may be make from healthy ingredients but it's high in energy ( kJ's) and won't help if you're trying to lose weight. As an occasional treat it's fantastic.
Preheat the oven temperature to 180 C
Line the base and sides of a 24 cm spring base cake tin with baking paper.
Cook the whole beetroot in a pressure cooker or boil it with the skins on until tender. Set aside to cool slightly before peeling off the skin.
Blend the beetroot just enough to break it down while retaining some texture.
Place the chocolate over a double burner and melt the chocolate.
Mix the eggs, oil, sugar and vanilla together in a bowl using a hand blender. Stir in the melted chocolate and beetroot.
Sift the cocoa and baking powder into the wet mix with the almond meal and salt and fold it through the mixture. Don't over work the mixture.
Pour the cake mix into the cake tin and place in the oven to bake for approximately 50 minutes.
Test the cake is ready by inserting a skewer through it's centre. If it comes out clean it's OK.
Makes 10 servings
| Prep Time: | 40 mins |
| Cooking Time: | 50 mins |
| Ready in: | 90 mins |
Suitable for: |
|
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1874 kj |
| Calories | 448 kcal |
| Fat | 36 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 26 g |
| Total Protein | 30 g |
| Fibre | 4 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
