Ingredients | 360g flour | 2 tsp baking powder | 100g unsweetened cocoa powderú | 300g beetroot puree (baked) | 250g cane sugar | 3 eggs |3 egg yolks |400ml vegetable oil |2 tsp vanilla extract |3 Tbsp crème fraiche

Preheat oven to 1600C (fan forced). Grease and line a 300 × 200 mm bake form. Sift flour, baking powder and cocoa in a bowl, add in sugar and mix to combine. Place the beetroot puree in the food processor, add eggs, oil and vanilla extract, blend until smooth. Mix the beetroot puree with the dry ingredients. Pour into the cake tin and bake for 50–60 min or until a skewer comes out clean. Serve with white chocolate ganache.

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