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Ingredients
Sweet Beet and Chocolate Cake with Orange Icing
- For the cake
- butter (for the baking dish)
- Pastry flour (for the baking dish)
- 2 Beets (400 grams)
- 80 grams Dark chocolate
- 150 grams Pastry flour
- 1 tsp Baking powder
- 50 grams ground almonds
- 1 tsp Gingerbread spice
- 120 milliliters vegetable oil
- 1 Tbsp cocoa powder
- 3 eggs
- ½ tsp salt
- 200 grams brown sugar
- 50 grams chopped Walnut
- For the topping
- 1 organic Orange
- 175 grams powdered sugar
- 1 Tbsp Poppy seeds
For the cake: Preheat the oven to 180°C (approximately 350°F) convection. Butter and flour a 25cm (approximately 10-inch) long loaf pan.
Peel, trim the ends, rinse, dry and finely grate the beets. (This works well with a food processor). Coarsely chop the chocolate.
In a bowl, mix together the flour, baking powder, the ground almonds, gingerbread spice, oil, cocoa, eggs and salt. Fold in the grated beets, the chocolate, sugar and walnuts. Scrape into the prepared pan.
Bake until a toothpick inserted in the center of the loaf comes out clean, 45-50 minutes.
Remove from oven, let cool in the pan for 15 minutes, then remove from the pan and cool on a wire rack.
For the topping: Rinse the orange, dry and grate on the fine holes of a box grater. Juice the orange.
In a bowl, stir together the powdered sugar, 3-4 tablespoons of orange juice and the orange zest until smooth and of a spreading consistency. Spread on the cooled cake and serve sprinkled with poppy seeds.