Beetroot has such an earthy flavour and it’s natural sweetness makes it an excellent cake ingredient. I chose to combine it with two other ingredients with earthy flavours. The result is a super-moist cake in an amazing colour! The espresso glaze helps to boost the coffee flavour.
For the cake, cook 2 medium-sized fresh beetroots until soft. When cooled peel and chop them into pieces. In a food processor combine them with 155g (5½ oz) each of almond meal and walnuts, 240g (8½ oz) of sugar, 5 eggs, 60ml (2 fl oz) of very strong espresso coffee and 1 teaspoon of baking powder. Process until smooth. Pour the batter into a prepared cake tin and bake in a moderate oven for approximately 1 hour or until the cake tests clean. Allow to cool in the tin.
For the glaze, combine another 30ml (1 fl oz) of strong espresso coffee with 2 tablespoons of softened butter and enough sifted icing sugar to achieve the consistency of thick caramel. Spread over the cooled cake and allow it to drip down the sides. Serve the cake with a small dollop of cream or sour cream for added decadence.
michelle picker cooks 