Cake with beetroots....oh yes! Its amazing.
This is a truly amazing cake, moist and rich. Loving the pink mascarpone icing on it :)
You will need a round cake tin 16cm (6 inch)
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Method
Preheat the oven to 180°C ( 355°F) / fan oven 160°C (320°F)
Line the base of the baking tin with baking paper, Grease the sides of the tin and dust with flour. Set aside.
Break the chocolate into pieces and put these in a glas dish. Place the dish over a pan with boiling water and let it melt completely. Set aside and let it cool.
Grate the beetroots using the smallest grating slots on the grater. Set a side.
Beat the eggs and sugar until creamy and fluffy, it should take about 8-10 minutes.
In a separate bowl, sift the flour, and add to it: almond meal, baking powder, baking soda and salt.
Stir these together.
Once the egg mixture is finished slowly add the coconut oil, one spoon at time while mixing continuously.
Add to the mix the dry ingredients, beetroots and melted chocolate. Use a spatula to stir the mixture around a few times till well mixed.
Pour the mixture into the prepared cake tin and bake it for 50 minutes or until a cake skewer inserted in the center of the cake comes out clean. Let it cool in the tin.
For mascarpone icing, mix the mascarpone cheese with 2 tablespoons of beetroot juice and 3 tablespoons icing sugar. Stir it until well mixed. Use a frosting piping bag to decorate your cake.
Store the cake covered in a refrigerator.
Ingredients
- 200g (7oz) 70% dark chocolate
- 2 eggs
- 150g ( ¾ cup) of light muscovado sugar
- 75ml (1/3 cup) coconut oil
- 1 tsp vanilla extract
- 70g (½ cup) plain flour
- 45g (1/3 cup) almond meal
- pinch of salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- 200g (7oz) cooked bettrots ( you can buy already pre cooked beetroots)
For the mascarpone icing
- 250 g mascarpone cheese
- 2 tablespoons beetroot juice
- 3 teaspoons of icing sugar