Beetroot and Chocolate Cake
Description
A beetroot recipe sure to please even the fussiest customers...Ingredients
At a glance
Seasonal
Summer
Autumn
Serves
6
200g beetroot, peeled and grated (2-3 medium sized beets)
250g self raising flour,sieved
2 tsp baking powder
2 tbsp cocoa powder
150g caster sugar
2 medium eggs beaten
150 ml of sunflower oil
1tsp of vanilla extract
Methods/steps
1. Preheat oven to 180c ,350f or gas mark 4.
2. Grease and line an 8 inch loose based cake tin.
3. Mix together the flour, baking powder, sugar and cocoa in a large bowl.
4. Add grated beetroot and fold in.
5. Beat the oil and the eggs together, and then add to bowl fold in with a large wooden spoon.
6. Spoon the mix into the prepared tin and bake for 45 mins to 1 hour. Insert a metal skewer into cake; if it comes out clean, then the cake is done.
7. Let it rest for a few minutes ,then take out of tin and cool on a wire rack.
Additional Tips
Recipe from:
Simon Parker, Sticky Fingers Project, www.bhfood.org.uk