Beetroot, cocoa & citrus cake
This photo shows its all-natural beauty – full of vibrant orange and reds.
I really wanted to create a beetroot cake without any chocolate but the mixture was definitely missing something. A little cocoa, a pinch of ground ginger + juice and rind of a large sumo mandarin gave it the bang it really needed. Any type of orange citrus could be used. Definitely one of my cake experiments gone right.
A superb flavour combination and a texture much like carrot cake and is delicious just on its own – no icing needed.
Makes 1 standard size cake.
1 large raw peeled beetroot, grated
(about 2 cups grated)
1 1/4 cups self-raising flour, sifted
3 large eggs
2/3 cup brown sugar
1/2 cup vegetable oil
Finely grated rind of a large orange citrus fruit – I used a large sumo mandarin
1/3 cup sumo mandarin or orange juice
2 tablespoons Dutch process cocoa powder, sifted
2 teaspoons vanilla extract
Pinch ground dried ginger
1. Pre-heat oven to 180°C. Line and grease a cake pan.
2. Combine all ingredients in a bowl and mix until combined.
3. Pour into the prepared cake tin and bake for approximately 50 minutes or until a skewer inserted comes out clean.
4. Remove from oven and remove from tin once cool enough to handle.