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Recipe OF THE WEEK; Staying in Recipe; Your ultimate home comforts; BEETROOT CHOCOLATE BUNDT CAKE WITH EARL GREY ICING.

Serves 12

200g cooked beetroot

100g plain full-fat yoghurt

100ml vegetable oil

150g granulated sugar

3 large free-range eggs

2 tsp vanilla extract

250g plain flour

60g cocoa powder

2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2tsp salt

Butter or non-stick cooking spray For the Earl Grey icing:

4 tbsp double cream

2 Earl Grey tea bags

180g icing sugar

2-3 tsp warm water, to thin

2 handfuls of mixed berries to decorate

1 Preheat oven to 180degC. Grease a 20cm/8in bundt pan with butter or non-stick cooking spray.

2 Puree beetroot with a hand blender and set aside. 3 In a large bowl, beat yogurt, oil and sugar together. Add eggs, one at a time, and beat each one in well. Stir in pureed beetroot with the vanilla.

4 Sift in flour, cocoa, baking powder, bicarbonate of soda and salt, then gently mix until combined.

5 Pour into prepared pan and bake for 50-60 minutes, or until a skewer comes out clean.

6 Leave to cool in pan for 10 minutes, then turn out on to a wire rack to cool completely.

7 To make icing, gently warm cream in a small pan, then remove from heat and add tea bags. Allow tea to steep in warm cream for 5 minutes, swirling cream in the pan occasionally.

8 Remove tea bags and gently squeeze out any cream back into pan, taking care not to split bags. Leave to cool.

9 Sift icing sugar into cream and whisk until smooth, adding enough warm water, a teaspoon at a time, to thin to a thick drizzling consistency.

10 Drizzle over completely cooled bundt cake, running it down the ridges, then top with the mixed berries.

Beetroot and chocolate are a classic combination and the Earl Grey icing is the perfect finishing touch

CAPTION(S):

|Veggie Desserts + Cakes: Carrot Cake & Beyond by Kate Hackworthy, published by Pavilion Books

COPYRIGHT 2017 MGN LTD
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Title Annotation:Features; Opinion Column
Publication:Sunday Mirror (London, England)
Date:Oct 1, 2017
Words:321
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