Preparation Time: 20 mins
Cooking Time: 35 mins
Serves: 8
Difficulty: Easy
Cooking Ingredients:
- 3 large eggs
- 200g soft light brown sugar
- 100g dark muscavado sugar
- 300ml sunflower oil
- 300g vacuum packed beetroot (without vinegar), drained
- 100g cocoa powder
- 1 heaped tsp allspice
- 200g plain flour
- 1 level tsp baking powder
- 1 level tsp bicarbonate of soda
- ½ tsp salt
- ½ tsp vanilla extract
- Grated zest of a large orange
- Damson jam (to fill the cake)
Cooking Instructions:
- Grease and line the bases of two 18cm (7″) sandwich tins with baking paper.
- Pre-heat the oven to 190°C (fan 180°C).
- Using a food processor, blend the eggs, sugars and oil together until thick and creamy. Remove to a large mixing bowl.
- Chop the beetroot into a smooth puree in the food processor.
- Add the cocoa powder and allspice to the beetroot and blend together.
- Add to the egg mixture and stir together.
- Sift the dry ingredients into the bowl, adding the vanilla extract and orange zest and fold with a metal spoon until well incorporated.
- Divide the mixture between the two sandwich tins and bake for approximately 35 minutes, or until an inserted cocktail stick comes out clean. The cakes will be quite dark in colour.
- Allow to cool on wire racks.
- When completely cold, sandwich together with damson jam (approx ½ a jar).
Here are 5 other ways you can consume Beetroot!
- Roasted with potatoes and parsnips
- Mash with your favourite route vegetable
- Add to a smoothie for a rich vibrant colour
- Fresh from the fridge in a summer salad
- Finely chopped for a winter borscht (soup)
