Written By
Chef - Wafi - Admin
on
Tuesday, February 7, 2017
|
12:14:00 PM
250g light muscovado sugar or brown sugar
Candied beetroot
Method
Step 1
Preheat the oven to 160C. Grease and line a 20cm square cake pan.
Step 2
Place the chocolate in a bowl set over a saucepan of gently simmering water (make sure the bowl doesn’t touch the water), stirring occasionally, until melted. Set aside to cool slightly.
Step 3
Beat eggs, sugar, golden syrup and honey together using electric beaters for 5 minutes or until thick. Sift in the flours, bicarb and cocoa, then fold in the almond meal. Place the grated beetroot in a sieve and press down to extract as much liquid as possible, then stir drained beetroot into the cake batter with the melted chocolate, espresso and oil.
Step 4
Pour into the prepared pan and bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean.
Step 5
Meanwhile, for the candied beetroot, combine sugar, vanilla pod and seeds, and 1 cup (250ml) water in a saucepan over low heat, stirring until sugar dissolves. Add beetroot and cook for 20 minutes or until tender. Remove beetroot using a slotted spoon and transfer to a wire rack set over a baking tray. Return liquid to medium heat and simmer until reduced to 1/2 cup (125ml). Discard pod and set aside to cool.
Step 6
Spread the cake with cream, scatter with candied beetroot and drizzle with the beetroot syrup to serve.
