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Beetroot & Chocolate Cake

Chocolate and beetroot are an unusual combination but one that works well. Using light olive oil instead of butter and taking into account the antioxidants and potassium contained in the beetroot and dark chocolate, this cake is perfect for the most health-conscious, sweet teeth around.

SERVES 12

low-fat spread, for greasing

50g (1¾oz) cocoa powder

175g (6oz) plain flour

1½ tsp baking powder

200g (7oz) caster sugar

250g (9oz) cooked beetroot in juice

3 eggs

200ml (7fl oz) light olive oil

100g (3½oz) good-quality plain dark chocolate, finely chopped

170g (6oz) icing sugar

low-fat crème fraîche, to serve

1 Preheat the oven to 180°C/350°F/Gas mark 4.

2 Grease a 23cm (9in) loose-bottomed cake tin with a little low-fat spread and line the base with baking parchment.

3 Sift the cocoa, flour and baking powder into a large mixing bowl. Add the sugar and mix with a wooden spoon to combine.

4 Drain the beetroot, reserving the juice, then put the beetroot in a food processor along with the eggs and the olive oil and blitz until smooth.

5 Now, make a well in the centre of the dry ingredients and, using a wooden spoon, beat in the beetroot mixture, a bit at a time to form a smooth batter.

6 Next, add the chopped chocolate and combine well. Pour the mixture into the prepared cake tin and bake for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 5 minutes, then turn out onto a wire rack and cool.

7 To make the icing, simply mix the icing sugar with a little of the reserved beetroot juice to make a deep purple pourable icing. Drizzle the icing over the cake and serve with a dollop of low-fat crème fraîche.

TIP

Remember that it is important to include some low-fat dairy into your diet to support your bones and circulatory system, so a dollop of low-fat crème fraîche is a perfect accompaniment to a small slice of cake.