Chocolate Beetroot Cake

Name: Chocolate Beetroot Cake
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

8 ingredients

6 steps

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.