I have a thing for beetroot but unfortunately my husband doesn't. I like to use it many different ways just to see if I can convince him. I have grated it through salads, roasted with some of his faves (think sweet potato and zucchini) and blended it with Greek yoghurt to make a dip. After all that, he STILL doesn't like beetroot....SO, I thought I would make him a cake. Everyone likes cake right?
There are many recipes around for beetroot cake but this is my interpretation. Do you think my husband liked it?
NOPE....he didn't. But I hope your family likes it just as much as I did.
This recipe is gluten free for those requiring a gluten free diet and packs in the goodness through the beets, blueberries and ricotta.
Ingredients - Serves 12
2 Large beetroots, grated raw with skin
1 Teaspoon vanilla essence or vanilla bean paste
¼ Teaspoon of salt
1 ½ Cups ground almond meal
¼ Cup of cocoa powder
¼ Cup olive oil
¼ Cup honey
1 Cup fresh or frozen blueberries (or substitute for raspberries)
1 Teaspoon baking powder
Preheat oven to 180 degrees fan forced.
Combine raw beetroot, eggs, vanilla, ground almonds, cocoa powder, honey, oil and baking powder into a large bowl.
Fold through ¾ cup of the blueberries.
Spoon mixture into a paper lined loaf tin.
Bake for 40-50 minutes or until cooked through.
Remove from the oven and cool for approximately 15-20 minutes in the tin then transfer to a cooling rack until completely cool.
Zesty Ricotta Icing
250g Low fat ricotta
2 teaspoons of vanilla bean paste or vanilla extract/essence
Zest of a lemon
Lemon juice from ¼ of a lemon – or to taste
While the loaf is cooling, combine the ricotta, lemon zest, lemon juice and vanilla and spread over the loaf.
Top with remaining berries and some lemon zest if desired.