Chocolate, beetroot and raspberry cake

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) Serves (8) Serves (10) Serves (12) — default

Units: Metric Imperial (US)

Measurements explained

• 3 eggs
  
• 2 tablespoons olive oil
  
• ⅓ cup brown sugarlight brown cane sugarX
  
• 120g dark chocolate
  
• 2 cups grated raw beetrootbeetsX (from 2 medium-sized beetrootbeetsX)
  
• 1 cup grated pear (from 1 medium-sized pear)
  
• 1 cup almond meal
  
• ½ cup cocoa powder, plus extra, to serve
  
• 1 teaspoon cinnamon
  
• ⅔ cup frozen raspberries

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Instructions

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1. Preheat oven to 160°C. Line a 10cm x 21cm x 7cm loaf tin with baking paper. Whisk eggs, oil and sugar in a large mixing bowl until sugar dissolves.
2. Place chocolate in a microwave-safe container and microwave on high, stirring at 20-second intervals until smooth.
3. Whisk melted chocolate into egg mixture. Stir in beetroot, pear, almond meal, cocoa and cinnamon. Gently fold raspberries into batter so they remain intact.
4. Transfer batter to prepared loaf tin and bake for 80–90 minutes or until a skewer inserted into centre comes out clean. Set aside to cool.
5. Turn cake out of tin, dust with extra cocoa powder and serve.

Serving suggestion

Serve cake topped with in-season fresh fruit and a dollop of low-fat plain yoghurt.

Variations

Make it gluten free: Check chocolate, cocoa and cinnamon are gluten free.

HFG tip

This cake is suitable to freeze.

Nutrition info (per serve)

Calories 196 cal

Kilojoules 820 kJ

Total fat 12 g

Saturated fat 4 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Apr 2015

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