Sometimes I find it really hard to find the words to write to go with any given recipe. For example, for this beetroot cake, I was tossing up between telling you about the three sad soggy beetroots I found in the bottom of the crisper and about our electrician, his wife and their new baby.
You see, I hate wasting vegetables, so I wondered about a beetroot chocolate cake. I’ve baked cupcakes before with grated beetroot, but I wanted to bake a deliciously moist red velvety-esque cake with pureed beetroot. It worked wonderfully.
Then I thought I could tell you about how I cut some for our electrician the other day. He was roughing in (putting all the initial electrical cords through our walls), and I took him out a coffee and some cake. We started chatting about his new baby, their hospital experience and how they are handling having a baby in their life. Then I cut a couple more slices of cake and sent them home with him for him and his wife.
Tell me a beetrooty story.
- 140 gm butter
- 340 gm cooked pureed beetroot
- ½ cup cocoa
- 1½ cups plain flour
- 1¾ cups sugar
- 4 eggs
- Preheat oven to 180*C
- Grease and line an 8 inch spring form tin.
- Melt butter in large sauce pan.
- Stir in all other ingredients until well combined.
- Pour mix into tin.
- Bake for 30-40 mins until cake is firm around the outside but still soft in the middle.