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
3 Eggs
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
Method
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
Ingredients
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
Method
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.
