Post by kickingfrog on May 16, 2016 11:08:17 GMT
Beetroot & chocolate traybake cake
BBC RADIO YORK·SUNDAY, 15 MAY 2016
Bake of the Day - Beetroot and chocolate traybake cake
Prep time ; 20 mins Bake time ; 45 – 55 mins Serves; 12
Ingredients: 200g Beetroot cooked and roughly chopped. 400ml Sunflower oil 100g Cocoa powder 6 Eggs 400g Light Muscovado sugar 350g Ground Almonds 200g Dark Chocolate
Method:
Pre heat the oven to 180 c , 160 c fan , Gas mark 4.
Line the base of a traybake tin 23 cm x 30 cm with baking parchment.
Place the roughly chopped cooked Beetroot in a food processor. Blend until smooth.
Separate the 6 eggs. Beat the egg yolks in one bowl and add to the food processor with the beetroot.
Meanwhile whisk the egg whites until they form smooth white frothy peaks. Set aside.
Add the oil and sugar to the blended beetroot and egg yolks. Blend again until all ingredients are mixed together. Empty this mixture into a large mixing bowl.
To this mixing bowl add the ground almonds and cocoa powder. And mix together.
Meanwhile, place the dark chocolate in a bowl over a pan of simmering hot water, melting slowly. Once melted add this to the mixing bowl with all the other ingredients.
Once mixed together then fold in the whisked egg whites using a large metal spoon. Be careful not to over mix or beat the mixture at this stage as you want to keep as much air as you can in the cake mixture from the whisked egg whites. This will help the cake to rise.
Spread the mixture in the prepared traybake tin and bake in the middle of the oven for between 45 – 55 mins or until a skewer comes out clean. Be aware that the addition of beetroot does make this cake more moist.
Allow to cool for 10 mins before turning the cake out on a cooling rack. Allow completely to cool before cutting.
You can dust the top of the cake with icing sugar to serve.
This cake freezes well.
www.facebook.com/notes/bbc-radio-york/beetroot-chocolate-traybake-cake/1179122825454301
BBC RADIO YORK·SUNDAY, 15 MAY 2016
Bake of the Day - Beetroot and chocolate traybake cake
Prep time ; 20 mins Bake time ; 45 – 55 mins Serves; 12
Ingredients: 200g Beetroot cooked and roughly chopped. 400ml Sunflower oil 100g Cocoa powder 6 Eggs 400g Light Muscovado sugar 350g Ground Almonds 200g Dark Chocolate
Method:
Pre heat the oven to 180 c , 160 c fan , Gas mark 4.
Line the base of a traybake tin 23 cm x 30 cm with baking parchment.
Place the roughly chopped cooked Beetroot in a food processor. Blend until smooth.
Separate the 6 eggs. Beat the egg yolks in one bowl and add to the food processor with the beetroot.
Meanwhile whisk the egg whites until they form smooth white frothy peaks. Set aside.
Add the oil and sugar to the blended beetroot and egg yolks. Blend again until all ingredients are mixed together. Empty this mixture into a large mixing bowl.
To this mixing bowl add the ground almonds and cocoa powder. And mix together.
Meanwhile, place the dark chocolate in a bowl over a pan of simmering hot water, melting slowly. Once melted add this to the mixing bowl with all the other ingredients.
Once mixed together then fold in the whisked egg whites using a large metal spoon. Be careful not to over mix or beat the mixture at this stage as you want to keep as much air as you can in the cake mixture from the whisked egg whites. This will help the cake to rise.
Spread the mixture in the prepared traybake tin and bake in the middle of the oven for between 45 – 55 mins or until a skewer comes out clean. Be aware that the addition of beetroot does make this cake more moist.
Allow to cool for 10 mins before turning the cake out on a cooling rack. Allow completely to cool before cutting.
You can dust the top of the cake with icing sugar to serve.
This cake freezes well.
www.facebook.com/notes/bbc-radio-york/beetroot-chocolate-traybake-cake/1179122825454301