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Beetroot, raspberry, chocolate and almond cake

Beets make afternoon tea guilt-free with a healthy version of red velvet! - by Ellie Vernon
  • 20 Sep 2019
Beetroot, raspberry, chocolate and almond cake
Andre Martin
Prep: 15 Minutes - Cook: 45 Minutes - Serves 12
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Ingredients

Cooking oil spray, to grease

250g cooked, peeled beetroot, chopped

1 cup frozen raspberries, thawed

1 tsp vanilla extract

½ cup cocoa powder, plus extra, to dust

4 free-range eggs

1 cup caster sugar

1 tsp gluten-free baking powder*

125g dark chocolate, melted

100ml butter, melted

150g almond meal

Fresh raspberries, to garnish

Method

  1. Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Grease a 30 x 20cm lamington tin with cooking oil and line base and sides with baking paper. 

  2. Put cooked beetroot, raspberries, vanilla and cocoa in a blender and process until a puree forms. Set aside. 

  3. Put eggs and sugar in the bowl of an electric mixer and beat on high, using whisk attachment, for 6 minutes or until thick and pale. 

  4. Sift in baking powder, pour in beetroot puree, melted chocolate and melted butter. Pour in almond meal then fold gently until just combined. 

  5. Pour batter into prepared tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in tin to cool completely. To serve, remove cake from tin, dust with extra cocoa and garnish with raspberries. 

* Check all the ingredients you use are free from gluten to ensure a completely gluten-free creation. 

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Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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