I have never thought about beetroot in cakes until I read Riverford’s recipe and then it was an “of course” moment – beetroot cake is the new carrot cake. The beets are sweet-tasting, easy to mush when cooked and not too watery. And plentiful, seasonal and grown-locally.
I used half the sugar the recipe called for, and also omitted its cocoa powder and baking powder. This was after eating the most wonderful date-and-walnut cake at Saturday’s party, baked by the Great Cake Company. Great, indeed. Cakemaker, Chris, generously shared her secret: rice flour, loads of butter and eggs. And no raising agents. Not necessary, she said.
Instant liberation! No more raising agents – just eggs. Yippee.
Going slightly off piste, I also added soaked prunes and raw cocoa nibs.
And here, thanks to the Riverford Farm Cook Book, is how I did it.
I melted a 150g bar of Green & Black’s cooking chocolate with 200g of butter, cubed, in a bowl, over a pan of boiling water.
The recipe calls for 250g but a 150g bar seemed to do it, plus I added 150g of raw cocoa nibs which are a natural stimulant and highly nutritious. Raw cocoa stays wildly crunchy and feels terribly healthy.
I had cooked the 250g beetroot the day before and now I whizzed the peeled purple beauties (and about 12 soaked prunes) in my trusty food processor, dating circa 1980s. The recipes calls for three eggs, but I whizzed-in four eggs (organic and free range of course), one by one. Then more whizzing with 100g of rapadura sugar (instead of the recipe’s 200g caster sugar).
Then with a large spoon, I folded in 50g of rice flour (which is gluten-free) and 100g ground almonds. All ingredients were organic, naturellement.
I miraculously found a baking tin of roughly the right proportions (28x18cm), greased it with butter and lined it with foil as I had no baking parchment. And placed it in the preheated oven at Gas 4/180 degrees C. It took half-an-hour. But don’t overcook it!
Omigod, were those brownies yum. Not too sweet, with crunchy bits and mousse-like lightness.