Wednesday, 28 January 2015

Chocolate and beetroot cake- gluten free

This is probably one of my favourite cakes for various reasons. Mainly the look on people's faces when I tell them it's made with beetroot! A lot of people don't like the earthiness of this wonderful root vegetable. Beetroots are full of vitamins, and an amazing source of iron. Also, beetroots are fun too. If you have children you can play with it too! For the more gory kids you can pretend it's blood or the more fashionable ones you can  pretend it's lipstick. So, all and all, a very versitile vegetable!

I make this cake to have for tea during the week but it also works great as a birthday cake if you add a simple chocolate ganache.

3 eggs
300gr light brown sugar
1 1/2 bicarb of soda
7 tsp good quality coco powder
220 ml vegetable oil or hazelnut oil
225 gr rice flour
250 gr cooked beetroot ( pureed)
1/2 tsp Xantham gum
1tsp vanilla extract

Pre-heat the oven on 170 FAN or gas mark 4 and butter a medium square tin.

Measure all dried ingredients and set aside. Mix all wet ingredients together and beat for a couple of minutes until homogenic.
Now add the dried ingredients and mix together until well blended.

Bake for 35-40 minutes.

For a simple ganache, melt 150 gr of good quality dark chocolate  on a very low heat. When most of the chocolate has melted take off the hob on to a cold surface and continue stirring. Add 170 ml of double cream and stir until you have a smooth ganache. Spread and decorate as you wish!


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