Recipes (continued)
18
Chocolate Ginger Beetroot Cake
Serves 10-12
2 cups self raising flour
¾ cup dark cocoa
2 teaspoons ground cinnamon
300g beetroot pulp
2 teaspoons grated ginger
300g unsalted butter, softened to room
temperature
2 cups caster sugar
2 teaspoons vanilla extract
5 large eggs
150mls milk
Chocolate icing:
250g unsalted butter, softened to room
temperature
1 cup icing sugar
100g dark chocolate, melted
1. Preheat the oven to 170°C. Grease and
line the base and sides of a 28cm spring
form pan with baking paper.
2. Sift the flour, cocoa and cinnamon
together. Fold through the beetroot and
ginger.
3. Cream the butter, sugar and vanilla for 5
minutes, or until light and fluffy, regularly
scrape down the sides of the bowl with a
spatula.
4. Add the eggs one at a time, beating
thoroughly in between each egg.
5. Fold the flour and beetroot mixture into the
egg mixture alternatively with the milk until
well combined.
6. Pour batter into prepared cake pan. Bake
for 50 to 55 minutes or until cake is firm
to the touch and slightly pulling away
from the sides of the pan. Cool completely
before icing.
7. For the icing, beat butter until pale and
fluffy; slowly add icing mixture whilst still
beating. Fold through melted chocolate
until well blended. Spread evenly over
cake.
Summary of Contents for Slow Juicer JE9000
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