Moist Beet Sponge
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
- Ingredients
- 2 ½ ozs Dark chocolate (70% cocoa solids)
- 2 cups self-rising flour
- 1 tsp Baking powder
- 1 pinch salt
- ¼ cup cocoa powder
- ½ cup sugar
- ⅓ cup sunflower oil
- vanilla extract
- 4 ozs raw, peeled Beets (grated)
- 2 eggs (beaten)
- To serve
- Raspberries
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" cake tin and line the base with non-stick baking paper.
2.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
3.
Sift together the flour, baking powder, salt and cocoa into a mixing bowl.
4.
Stir in the sugar and melted chocolate, followed by the oil, vanilla and beetroot. Gradually stir in the beaten eggs and mix well until everything is thoroughly combined.
5.
Spoon into the tin and bake for 45-55 minutes until cooked through. Cool in the tin for 5 minutes, then place on a wire rack to cool completely. Serve with raspberries.
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