Recipe OF THE WEEK; Staying in Recipe; Your ultimate home comforts; BEETROOT CHOCOLATE BUNDT CAKE WITH EARL GREY ICING.
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
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
|Veggie Desserts + Cakes: Carrot Cake & Beyond by Kate Hackworthy, published by Pavilion Books
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|Title Annotation:||Features; Opinion Column|
|Publication:||Sunday Mirror (London, England)|
|Date:||Oct 1, 2017|
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