I have something very special to share with you today. You absolutely MUST try this cake. Too often when we try recipes for healthy cakes they just don’t hit the spot and we never make them again. This cake is different. I have been testing and adjusting this recipe so that it works with both beetroot and aubergine purée. Now you can make this cake all year round with seasonal vegetables. Use aubergine all summer and well into autumn, and beetroot over winter and spring. Let me know how you get on. Liz x
About 300g of cooked, peeled and puréed beetroot/aubergine
200g melted dark chocolate
4 eggs, separated (whites whisked to form soft peaks)
1 tsp vanilla extract
100g ground almonds
50g Cocoa powder (plus an extra tsp for dusting)
2 tsp baking powder (get the gluten free variety if you like)
a pinch of salt
Start by preparing your vegetables. If you are using beetroot, boil them whole until soft, then run them under cool water and peel them. The skin should just slip off but use a sharp knife if you are having trouble. If you are using aubergine then prick them a few times with a skewer and either microwave in a covered bowl or roast until completely silky soft inside. Let them cool then slice in half lengthways, scoop out the flesh and discard the skin. Purée your vegetable of choice and set to one side.
Next melt the chocolate. Either microwave it gently or place in a glass bowl over a pan of simmering water. Once it’s completely melted, stir into the puréed vegetable.
Put all the other ingredients in with the lovely chocolately veggie goo (apart from the egg whites!) and give it all a good mix.
Whisk the egg white until soft peaks form then carefully fold into the cake mixture. Start with a big scoop to get things going, then fold in the rest, a half at a time. Use a big spatula and make sure you scrape all the goodness up from the bottom.
Pour the batter into a greased and lined (with baking parchment), loose bottomed cake tin (I would even line the bottom of a silicon cake tin if that’s what you are using) and bake at 180C for 30-40 minutes. Test with a clean skewer, when it comes out clean it’s done.
Let it cool a little then carefully turn the cake out onto a wire rack to cool. Dust with cocoa powder. This cake is absolutely amazing served with lots of fresh/frozen raspberries and a hot cup of coffee.