Flavour of the Month

Recipe of the Week

This really isn’t your average chocolate cake! Even though it has a few slightly “usual” ingredients that you wouldn’t find in the average chocolate cake, rest assured it fools even the greatest choc-a-holic!  This chocolate cake is very moist and tastes so delicious that kids and adults alike will love it.  While the kids are on holidays, why not get them to whip it up!  It’s so healthy that you can use it as a snack throughout the week.  Enjoy!

Beetroot Chocolate Cake

Makes 1 cake

Ingredients
Bunch 6 fresh baby beetroot OR 1½ cups pureed fresh beetroot
2 cups wholemeal flour
1 ½ cups brown sugar
½ cup cocoa
3 teaspoons baking powder
1/4 cup finely chopped macadamias or pecans
½ cup vegetable oil (macadamia)
4 eggs, beaten
1 tablespoon Bundaberg rum

Method

Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour.  Or if you have a pressure cooker, cook for 20 minutes.

Drain, peel, and puree beetroot in a food processor to provide 1½ cups of pureed beetroot.

Preheat the oven to 180C.  Lightly oil and flour a 25 cm circular cake tin.

Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.

In another bowl, mix oil, eggs, beetroot, and rum.  Fold into the dry ingredients.

Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool. 

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