Sunday, 24 October 2010

Chocolate and Beetroot Cake

I haven't made a cake for a while so thought I'd use up some beetroot in this good, plain, cut-and-come again cake.  Beetroot adds moisture and extra sweetness to proceedings, and the cake keeps well as a result - or as well as a slab of home-made chocolate cake lying around the kitchen can ever keep!  Some people react very strangely to the idea of it's presence in a cake, with a wrinkled nose and a 'bleugh!'.  Why?  We eat carrot cake with no qualms.  And it amazes me that people will pounce on Red Velvet Cake which is made with a huge quantity of artificial red food colouring.  Surely better to eat something wholesome and healthy?  Anyway, a quick google for a simple, melt-and-mix recipe came up with this one on Netmums, and it is a doddle - do try it.  You will also find a variation on BBC Good Food, which uses oil instead of butter for those trying to avoid dairy.

1 comment:

  1. I dont think I have ever had one, but after your common sense reasoning, there is no reason NOT to try!! Thank you!