Chocolate Beetroot Cake recipe

Esmerelda

I love the chocolate beetroot cake, and was planning on making one today. The good thing about it is that it is so rich you don't have to eat a lot at a time. I use the Green & Black's recipe, is that the same one as everyone else?

purplemoon

Rachie_B wrote:

no ,these are the ingredients for the Tomato soup cake

I meant in the can already!
I now have the Green & Blacks recipe- I think there's a courgette or something in the G &B book I have too. I previously used another recipe which I don't think was as good- I'll use the G&B one if I make it again.

1sttimer_2

Ok - this is for Queenie - and anyone else who loves parsnips.

12oz (325g) grated parsnips
8oz (225g) SR flour
1tsp salt
1tsp ground coriander
12oz (325g) soft light brown sugar
1tbsp caraway seeds
4oz (100g) desiccated coconut
8fl oz (200ml) sunflower oil
4 eggs - beaten

1tbsp clear honey
1oz (25g) preserving sugar

8" (20cm) base lined cake tin (or 2 smaller ones)

Put grated parsnips in large bowl, sift in flour, salt and coriander. Stir in sugar, caraway seeds and coconut. Make a well and stir in the oil Gradually stir in eggs (little at a time). Spoon into tin(s) and level surface. Cook at Gas 4, 350 F, 180 C, 40-45 mins (takes longer in my oven) or until well risen and golden. Leave 5 mins to cool then turn out onto rack.

Warm honey and brush about 1tbsp over top - sprinkle with preserving sugar. - I've never put the topping on so don't know what this will be like)

It keeps well for about 1 week (if you can leave it that long:D ) It also freezes well.

Enjoy!

Queenie

Brilliant 1sttimer and much appreciated

Ooooh, :drool: caraway seeds!! Does it leave a hint of old fashioned seed cake? I love seed cake, must make one soon, especially as I'll need to get some in to make the Parsnip Seed Cake.

researcher

This looks great - I'm off to buy parsnips today!

Gingham_Ribbon

I forgot to get corn oil for the beetroot muffin recipe. Does anyone know if olive or sunflower oil will do? (It's all I have.)

researcher

I'd risk it with sunflower - but don't use Olive, the taste is far too strong.

Queenie

Did you make it GR? How did you like it?

Gingham_Ribbon

I decided to wait for the right oil, just incase. But I did make the easy banana bread from another thread and that was delicious. (And a rhubarb crumble too, so no one went hungry!)

I'll let you all know what it's like when I've done it.

Queenie

I used sunflower in mine, Gingham.

Oooh, must be a week for crumbles, we had apple the other day :drool: Even managed to get away with natural yogurt over the top instead of cream/ice-cream/evap or somesuch :laugh: