Chocolate, beetroot and raspberry cake
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Time to make:
1 hr 45 mins (Hands-on time: 15 mins, Cooking time: 90 mins)
$1.40 per serve
(at time of publication)
Full ingredients list:
- 3 eggs
- 2 tablespoons olive oil
- 1/3 cup brown sugar
- 120g dark chocolate
- 2 medium beetroots, grated (about 2 cups)
- 1 medium pear, grated (about 1 cup)
- 1 cup almond meal
- 1/2 cup cocoa powder, plus extra, to serve
- 1 teaspoon cinnamon
- 2/3 cup frozen raspberries
- 125g punnet raspberries, to serve
- 1/3 cup low-fat Greek-style yoghurt, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 160°C. Line a deep 20cm x 10cm loaf tin with baking paper. Whisk eggs, olive oil and sugar in a large mixing bowl until sugar dissolves.
Step 2 Put chocolate in a microwave-safe bowl and microwave on high, stirring at 20-second intervals until chocolate is smooth.
Step 3 Whisk melted chocolate into egg mixture; stir in beetroot, pear, almond meal, cocoa powder and cinnamon. Fold raspberries gently into batter so they remain intact.
Step 4 Transfer batter to prepared loaf tin and bake for 80–90 minutes, or until a skewer inserted into centre comes out clean; leave to cool.
Step 5 Turn cool cake out of tin onto a clean work surface and dust with extra cocoa powder. Top cake with raspberries, slice and serve with a dollop of yoghurt.
About this recipe
First published: April 2015