For a round cake pan 20cm diameter:
100 g wholemeal spelt flour
50 g ground walnuts or almonds
1/2 tsp baking powder
1/2 tsp baking soda
150 g brown sugar
250 g chocolate
100 ml oil
3 eggs
250 g cooked/baked beet
Grease the cake pan and put parchment paper on the bottom.
Heat the oven to 180 degrees Celsius.
Melt the chocolate and put aside to cool.
Purée the beet in the food processor.
Mix all the dry ingredients(flour, baking powder and baking soda, nuts and sugar) in a bowl.
In another bowl mix oil with beet. Add eggs one by one. Then incorporate melted and cooled chocolate, spoonful by spoonful. Now add the dry ingredients and mix until smooth. Pour the batter into the pan. Bake for 60-70 minutes. To avoid over baking the top, cover with aluminum foil halfway through. Wait until cool before taking out of the pan. Decorate and serve. Bon apetit!
50 g ground walnuts or almonds
1/2 tsp baking powder
1/2 tsp baking soda
150 g brown sugar
250 g chocolate
100 ml oil
3 eggs
250 g cooked/baked beet
Grease the cake pan and put parchment paper on the bottom.
Heat the oven to 180 degrees Celsius.
Melt the chocolate and put aside to cool.
Purée the beet in the food processor.
Mix all the dry ingredients(flour, baking powder and baking soda, nuts and sugar) in a bowl.
In another bowl mix oil with beet. Add eggs one by one. Then incorporate melted and cooled chocolate, spoonful by spoonful. Now add the dry ingredients and mix until smooth. Pour the batter into the pan. Bake for 60-70 minutes. To avoid over baking the top, cover with aluminum foil halfway through. Wait until cool before taking out of the pan. Decorate and serve. Bon apetit!
