The dark chocolate, earthy beetroot and dark caramel notes from the dates result in a richly flavoured cake that is not overly sweet.
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Ingredients
- 2 medium Beetroot, about 320-340g
- ¾ cup Thick greek yoghurt
- 4 Eggs
- ¾ cup White sugar
- 2 cups Dates, approx 350g, roughly chopped
- ¾ cup Water
- 1 cup Plain flour
- ¼ cup Cocoa powder, good quality
- 1 tsp Baking powder
- 1 cup Ground almonds, blanched
- 150 g Dark chocolate, good quality (I used Whittakers Dark Ghana), broken into pieces
- ¾ cup Oil, neutral or nut (canola, grapeseed, macadamia, walnut)
- Icing
- 100 g Dark chocolate, good quality, broken into pieces
- 1 tsp Oil, neutral or nut
Directions
- Heat oven to 200C.
- Wrap each whole beetroot individually in tinfoil and bake for 45 minutes or until a skewer goes through the middle with no resistance. Unwrap beetroot and allow to cool before scraping of their skins. Roughly chop.
- Lower oven temperature to 180C. Grease and line a round spring-form cake tin (approx. 25cm in size) with baking paper.
- Place dates and water in a small pot. Boil for 5 minutes, stirring frequently, until dates are mushed up.
- Puree beetroot with yoghurt in a food processor until well combined. Add eggs, sugar and date puree, and blitz until well combined.
- Sieve flour, cocoa powder and baking powder together. Mix in ground almonds.
- Melt chocolate gently in a bowl over simmering water. Stir in oil.
- In a large bowl, combine flour, melted chocolate and beetroot mixtures. Fold together with a large metal spoon until well combined. Do not over-mix. Pour mixture into prepared cake tin and bake for 60 minutes until cake springs bake when lightly pressed (the cake is quite fudgy so a skewer inserted into the middle will not come out clean).
- Stand 5-10 minutes before removing from tin.
- To make the icing, melt chocolate gently in a bowl over simmering water. Stir in oil. Ice cake with chocolate when cool. Serve with a dollop of Greek yoghurt, ice-cream or creme fraiche.
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