Chocolate and beetroot mini loaf cakes
Chocolate and beetroot mini loaf cakes
Makes 12 | Prep 30 mins | Cook 25 mins
200g light muscovado sugar
100ml sunflower oil
3 large free-range eggs
1 tsp vanilla paste
225g peeled and cooked beetroot (about 2–3 beetroot), blended to a purée
200g dark chocolate (60–70% cocoa solids), melted and cooled
50g ground almonds
115g self-raising flour
½ tsp bicarbonate of soda
½ tsp baking powder
pinch of salt
For the icing:
50g dark chocolate (60–70% cocoa solids), chopped
25g butter
40ml sweetened condensed milk
2 tbsp golden corn syrup
1 Preheat the oven to 180C/fan 160C/gas 4.
2 Put the sugar, oil, eggs and vanilla in a large mixing bowl and whisk until frothy.
Add the puréed beetroot, melted chocolate and ground almonds and whisk again until fully mixed. Sift the flour and raising agents, and add the salt before folding in.
3 Pour the batter into 12 greased mini loaf moulds and bake in the preheated oven for 20–25 minutes, or until an inserted skewer comes out clean. Transfer the loaves, still in their moulds, to a wire rack to cool completely.
4 To make the icing, simply melt and stir all the ingredients together in a heatproof bowl suspended over a pan of barely simmering water, until smooth and glossy.
Drizzle the icing over the top of the cakes and enjoy.
Cook’s tip If using a 900g loaf pan, simply adjust the baking time to 45 minutes–1 hour, or until an inserted skewer comes out clean.
Per cak e 362 cals, fat 19g, sat fat 6g, carbs 43g, sugars 35g, protein 5g, salt 0.6g, fibre 1.5g
Makes 12 | Prep 30 mins | Cook 25 mins
200g light muscovado sugar
100ml sunflower oil
3 large free-range eggs
1 tsp vanilla paste
225g peeled and cooked beetroot (about 2–3 beetroot), blended to a purée
200g dark chocolate (60–70% cocoa solids), melted and cooled
50g ground almonds
115g self-raising flour
½ tsp bicarbonate of soda
½ tsp baking powder
pinch of salt
For the icing:
50g dark chocolate (60–70% cocoa solids), chopped
25g butter
40ml sweetened condensed milk
2 tbsp golden corn syrup
1 Preheat the oven to 180C/fan 160C/gas 4.
2 Put the sugar, oil, eggs and vanilla in a large mixing bowl and whisk until frothy.
Add the puréed beetroot, melted chocolate and ground almonds and whisk again until fully mixed. Sift the flour and raising agents, and add the salt before folding in.
3 Pour the batter into 12 greased mini loaf moulds and bake in the preheated oven for 20–25 minutes, or until an inserted skewer comes out clean. Transfer the loaves, still in their moulds, to a wire rack to cool completely.
4 To make the icing, simply melt and stir all the ingredients together in a heatproof bowl suspended over a pan of barely simmering water, until smooth and glossy.
Drizzle the icing over the top of the cakes and enjoy.
Cook’s tip If using a 900g loaf pan, simply adjust the baking time to 45 minutes–1 hour, or until an inserted skewer comes out clean.
Per cak e 362 cals, fat 19g, sat fat 6g, carbs 43g, sugars 35g, protein 5g, salt 0.6g, fibre 1.5g
Chocolate and beetroot mini loaf cakes
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
