Recipes
Chocolate and beetroot cake
Grated beetroot and ground almonds give a lovely moist texture to this tasty sponge
Grated beetroot and ground almonds give a lovely moist texture to this tasty sponge
(43 votes)
Cook: 55 Mins
Serves: 16
Price: 31p per serving
Nutritional Information
Each 79g serving contains
Energy
1028kj
246kcal
1028kj
246kcal
12%
Fat
13.4g
13.4g
Med
19%
19%
Saturates
4.9g
4.9g
High
25%
25%
Sugars
16.6g
16.6g
Med
18%
18%
Salt
0.26g
0.26g
Med
4%
4%
of your reference intake.
Typical energy values per 100g:
1301kj/311kcal
Typical energy values per 100g:
1301kj/311kcal
Ingredients
125g Asda Best For Baking Cakes spread
150g 70% dark chocolate, broken into pieces
150g golden caster sugar
200g raw beetroot, peeled and grated
50g ground almonds
3 large eggs, beaten
50g cocoa powder
175g self-raising flour
150ml reduced-fat crème fraîche
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 2 x 20cm sandwich cake tins.
2
Put the spread and 100g of the chocolate into a heatproof bowl over a pan of barely simmering water (don’t let the water touch the bowl). Stir until melted, then mix in the sugar. Leave to cool for 10 mins.
3
Stir in the beetroot, almonds and eggs. Sift in the cocoa and flour and stir until just combined.
4
Divide the cake mixture between the tins. Bake for 30-35 mins until the tops spring back to the touch.
5
Turn the cakes out onto a wire rack and remove the baking paper from the bottoms. Allow to cool fully and sandwich together with the crème fraîche.
6
To decorate, melt the rest of the dark chocolate, drizzle over the cake and serve immediately.