dessert > Beetroot Brownie Cake

Shopping LIST:

 

185g vacuum-packed beetroot (not in vinegar), 100ml sunflower oil, 175g brown sugar, 200g flour, 10g baking powder, 3tbsp cocoa powder, 2tsp vanilla extract.

 

For Icing: 25g icing sugar, 50g good quality dark chocolate, 1tbsp cocoa, 3tbsp skimmed milk.

Method:

• Heat oven to 160°C fan. Line a deep 25cm springform cake tin with baking parchment.

 

• Using a hand blender, whizz to a purée 185g (drained weight) vacuum-packed beetroot (not in vinegar).

 

• In a big mixing bowl, add the beetroot purée, 100ml sunflower oil, 175g brown sugar, 200g flour, 10g baking powder, 3tbsp cocoa powder, 2tsp vanilla extract and stir to combine.

 

• Scrape into the cake tin, level the surface and bake for 50 minutes until a skewer comes out clean. Leave the cake to cool in the tin while you make the icing.

 

Making the Icing:

• Put 25g icing sugar, 50g good quality dark chocolate, 1tbsp cocoa, 3tbsp skimmed milk in a small saucepan, heat and whisk until smooth. Cool for 20 minutes.

 

• Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings, then serve.  

"enjoy it!"