Rated 5 out of 5 based on 1 votes
- 2 x beetroot
- 1 cup brown sugar
- 2 x eggs
2 beetroot cooked and mashed
1/4 cup Plaistowe cocoa
1/4 cup hot water (I use the water from the beets)
1 cup brown sugar
2 eggs lightly whisked
1/2 cup milk
1/4 vegetable oil
1 tsp vanilla essence
1 and 3/4 cups flour SR
pinch bicarb and salt
Preheat oven to 180 degrees
Grease and then line with baking paper a 7 cm 11 x 21 cm loaf pan
Put cocoa and water in large bowl and stir still smooth, add sugar and
allow to cool before adding eggs. Beat til smooth and stir in
Combine milk, vanilla, and oil.
Fold in half milk mixture to beetroot mix, then add half the flour
bicarb and salt sifting in as you go and folding, do same with other
half of two mixes and combine well with a spatula.
Pour into pan and bake for approx 45 -55 mins or til skewer comes out cleanly.
Leave in pan for 5- 10 mins then take out to cool.
Fabulous served still warm with fresh raspberries and cream or icecream, or cool as a stand alone cake.
For a more decadent cake try subsituting 100 gms of melted Plaistowe dark cooking chocolate for cocoa and leaving out the hot water and 1/2 cup of the brown sugar
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Yum yum yum. I’ve made beetroot brownies before – produces an amazing colour, texture and flavour. I am going to make this version, thanks! Love the heart shape too.
My wife liked this