Beetroot cake with cream cheese icing
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 180°C and line a 7inch round springform or loose base tin.
Melt the chocolate chips over a saucepan of boiling water, do not let the steam into the chocolate.
Once it has melted mix the ground almonds, sugar, baking powder, cocoa powder, grated beetroot and the egg yolks into it.
Whisk the eggs whites until stiff peaks. Fold the egg whites into the rest of the ingredients and scoop into the prepared tin.
Bake for about 45 minutes until a skewer comes out clean.
Ingredients
300g dark chocolate, broken into small chips
120g ground almonds
130g caster sugar
1 tsp baking powder
1 tbsp cocoa powder
250g uncooked beetroot, peeled and roughly grated
4 eggs, separated
For the cream cheese icing:
100g cream cheese
½ tbsp honey
½ tsp lemon juice
½ tsp vanilla essence
25g icing sugar
Method
Preheat your oven to 180°C and line a 7inch round springform or loose base tin.
Melt the chocolate chips over a saucepan of boiling water, do not let the steam into the chocolate.
Once it has melted mix the ground almonds, sugar, baking powder, cocoa powder, grated beetroot and the egg yolks into it.
Whisk the eggs whites until stiff peaks. Fold the egg whites into the rest of the ingredients and scoop into the prepared tin.
Bake for about 45 minutes until a skewer comes out clean.
