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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 10 |
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A low-fat, low-cal chocolate cake which uses beetroot instead of fat to give density and moisture Ingredients:
1 1/2 cups pureed fresh beetroots |
2 cups wholemeal flour |
1 1/2 cups brown sugar |
1/2 cup cocoa |
3 teaspoons baking powder |
1/4 cup finely chopped macadamias |
1/2 cup vegetable oil |
4 eggs, beaten |
Directions:
1. Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour. Or if you have a pressure cooker, cook for 20 minutes.
2. Drain, peel, and puree beetroot in a food processor to provide 11/2 cups of pureed beetroot.
3. Preheat the oven to 180C/356f. Lightly oil and flour a 25 cm circular cake tin.
4. Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.
5. In another bowl, mix oil, eggs and beetroot. Fold into the dry ingredients.
6. Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool.
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