Beetroot, spring onions, broccoli and crimson broad beans
This is a fabulous recipe that makes two 23cm round cakes, perfect for keeping one in the freezer for later. They are relatively light in texture, so it is well worth going for the rich chocolate ganache style icing. The recipe originally came from the ABC somewhere, I had a search earlier and couldn't find a link. This is my version.
Fresh beetroot ready for boiling
1 1/2 cups canola oil
2 tsp vanilla
2 cups castar sugar
2 1/2 cups plain flour
1/2 cup cocoa
1 tsp salt
2 tsp bicarb soda
400- 600g beetroot (up to you how 'beetrooty' you want it to be)
200g dark chocolate
40g chopped butter
2 tbsp cream
Cook (boil), peel and blend beetroot and allow to cool.
Prepare two round 23cm cake tins by greasing sides and lining base with baking paper.
Whisk eggs is a large bowl. Whisk in oil, vanilla and sugar one at a time. Fold in flour, cocoa, salt and bicarb followed by beetroot.
Pour evenly into tins and bake at 180* for about 50 minutes. Allow to cool completely before icing with ganache.
To make ganache, melt butter and choclate gently in bowl over simmering water. Remove from heat and stir until smooth, stir in the cream and ice.