Wednesday, 27 August 2014


I'm not a beetroot fan.  It's a weird looking, earthy tasting root that I'm usually happy to keep my distance from.  But then Saba goes and smuggles it into a beautiful chocolate cake, and suddenly I can't get enough of the stuff.  You don't actually taste the beetroot but ohhh it makes the cake so moist, velvety and sweet somehow.  The only problem I have with it is that it contains a vegetable... so I think hmmm well it's practically GOOD for me, I'll just have one more piece.

What you'll need:
200g Chocolate (60%)
200g butter
1 medium beetroot (approx 200g uncooked)
140g flour
2 tsp baking powder (10g)
2tsp corn flour (10g)
2 tsp cocoa powder (10g)
140g sugar
4 eggs
Pinch of salt

Night before:
Wrap beetroot in tinfoil and bake in the oven for 1 hour, turning occasionally until knife pierces easily.

To make the cake
Pre-heat oven to 160 deg
Grease and line 23cm baking tin.
Puree beetroot with stick blender or food processor (grainy paste).
Melt chocolate and butter together, then add pureed beetroot.
Sift flour, cornstarch, baking powder and cocoa together.
Separate eggs.
Beat egg whites and salt until stiff
Beat egg yolks and sugar until pale.
Gently fold chocolate mix into egg yolks.
Fold in dry ingredients.
Fold the egg whites into the mixture
Pour into tin and bake.
After 30mins cover with foil.
Bake for another 10 -15mins or until the skewer comes out clean

Garnish in whatever way you like.  Saba used a combination of chocolate ganache,  candied beetroot (see below), pistachio nuts, edible flowers and a sprinkling of freeze dried raspberries.

Candied beetroot is just out of this world!  These sweet, crunchy treats look awesome as a cake topping, to be honest though you'll probably be snacking on them long before they make it there.
What you'll need:
Beetroot (small)

To make candied beetroot:
Pre-heat the oven to 100 degrees.
In a small saucepan make a sugar syrup by combining 1/2 cup sugar and 1/2 cup water.
Heat until the sugar has dissolved.
While the sugar syrup is heating up, peel 1 small beetroot, and finely slice it with a mandolin or a vegetable peeler.
Bring the sugar syrup to a boil, and blanche the beetroot slices.
Place on a tray with baking paper and bake for 1 hour.
When they come out of the oven, the chips will still feel soft, but should become crispy once they've cooled down.

And enjoy!

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