Chocolate, Beetroot and Orange Cake
A lovely cake that's rich in nutrients.
Mark Stower, Director of Food and Service
- Preparation time: 20 mins
- Cooking time: 25 mins
- Serves: 6
Roughly chop the chocolate into pieces, cut the butter into cubes and place both in a bowl over a pan of simmering water to melt.
When the chocolate and butter have melted, put into a food processor or blender with the grated beetroot and vanilla and pulse until the ingredients have combined.
Put the sugar and eggs into a large bowl and beat with a whisk for 1 minute.
Use a large metal spoon to fold the beetroot mix into the whisked egg mixture. Try to conserve as much air in the mixture as you can.
Sift in the flour and cocoa powder, add the orange zest and then gently fold these in to make a smooth batter.
Grease a square cake tin and line it with greaseproof parchment.
Pour the batter into the prepared tin and bake for 25 minutes, or until risen all over.
Cool completely in the tin before cutting into squares.
Beetroot is rich in minerals, such as iron and potassium.
It is a great ingredient for cakes, adding moisture and sweetness, as well as nutrients.
Dr Juliet Gray, Company Nutritionist