Organic Beetroot and Chocolate Cake

A cheeky little twist on everyone's favourite tea time treat! This is a fantastic baking recipe when your in the mood for something a little more exotic from your normal victoria sponge! This recipe serves 16  and takes about 1h 30m (plus cooling time)... and its pretty easy too!! The recipe has been adapted from Jamie Oliver's Kitchen Garden Project, Jamie Oliver Food Foundation's programme for primary schools. For more information on our work in schools visit  http://www.jamieskitchengarden.org.

I actually took these photographs last easter with my mother in our garden in Scotland. Muma if a fantastically talented and creative individual, and we I actually took these photographs for her first ever cook book! I just adore the deep rouge of the beetroot against the bright greens of the leaves. I can't tell you how delicious this cake is... so moist! So please enjoy and let me know what you think of the photos and recipe in the comments below. 

Ingredients

Olive Oil

Plain Flower for dusting

300g good quality chocolate (70% cocoa solids)

250g raw beetroot

4 large free range eggs

150g golden caster sugar

120g ground almonds

1 teaspoon of baking powder

1 tablespoon of good quality cocoa powder

natural yoghurt, to serve

 

Method

1. Preheat the oven to 180°C/350°F/gas 4.

2. Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil.

3. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base.

4. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.

5. Break 200g of the chocolate up into small pieces and add to a heatproof bowl.


6. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn't touching the water, and allow to melt, stirring occasionally.

7. Once melted, use oven gloves to carefully remove from the heat and put to one side – beware of the steam when you lift up the bowl.

8. Use a Y-shaped peeler to peel the beetroot (you might want to wear gloves to do this), then quarter them on a chopping board.

9. Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl.

10. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands.

11. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.

12. Use an electric hand whisk to whisk the egg whites until you have stiff peaks.

13. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over mix.

14. Add the mixture to the prepared cake tin and spread out evenly using a spatula.

15. Bake in the hot oven for around 50 minutes, or until risen and cooked through.

16. To check if it's done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake's cooked; if it's slightly sticky it needs a bit longer.

17. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.

18. When you're ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate.

Tip: 
Flavour wise beetroot is sweet, which is why even though its a vegetable it works really well in cakes. You can grate it by hand using a box grater, if you prefer, depending on how much time you have.


Read more at http://www.jamieoliver.com