It’s a cake! A big birthday beetroot cake! And it has taken a while to get here, so many cakes made. I actually nailed it first time but then doubled the recipe and suddenly it just tasted like soda, so then I had to make another and another and another just to get it right. And thats a cake every single day since Monday so I’m over cake and having chocolate all over my clothes…never mind…yay for cake!
It was Jase’s birthday on Tuesday so thats what all the baking was for. I got super excited to have a party in our attic room which I just turned into a Scandinavian paradise by white washing the wooden ceiling, then I hung festoon lights and it just looked mega cool. Actually…it felt a little bit like an awkward teenage party, Jase and I hanging out in a room we had all set up waiting to see if he actually had any friends that would turn up on a school night. Anyway congratulations to him he had heaps of friends and I got overexcited and drank too many bubbles…and then totally forgot about the birthday cake until everyone was leaving…whoops!ACME sugar which is amazing!!) 6 free range medium eggs ½ tsp baking soda 1 tsp baking powder 200g spelt flour ½ tsp ground cardamom 300g grated beetroot pinch salt Chocolate and avocado icing 2 very ripe avocados ½ cup dark chocolate, melted 2 tbsp coconut oil, melted 2 heaped tbsp cacao powder ½ cup of honey Drop of vanilla essence Raspberry cream middle layer 150g cream 80g raspberries 1 tsp honey
Firstly get your oven onto 180°C .
To make the cake, melt the butter and the chocolate together in a bain marie.
While it’s melting grab a bowl that will fit all the ingredients into it and add just the eggs and sugar. Using an electric whisk, beat the mix until its really pale, thick and creamy, if you think your there keep going for a minute just to make sure. It did take me around 8 minutes so hang out and read a trashy magazine while your doing whisking.
In a separate bowl mix together the flour, baking soda/powder and cardamom.
When everything is ready and the chocolate has cooled pour the chocolate mix into the eggs and fold through, then sieve in the flour mix, then add the beetroot.
When all smooth and delicious pour the mix into a standard springform cake tin lined with baking paper.
Cook for about 45 minutes or until a skewer comes out clean. Leave to cool unless you just want it just with ice cream then serve it warm because its reaaaal good hot!
For the icing
Melt the coconut oil and dark chocolate in the microwave until its runny.
Spoon the flesh out of the avocado into a blender along with all the other ingredients until super smooth. Then scrape it all out into a bowl and chill in the fridge for the minimum of half an hour.
Just whisk the cream until just before the peaky thick stage and add the honey and raspberries, keep whisking until its at the thick stage.
Cut the cake in half lengthways and make sure that it’s cool or your cream will melt all over the place.
Fill the middle with the cream and put the top back on. Then using a pallet knife spread the avocado icing all over the top.
Et Voila! Oh wait no, chop up some pistachios for a bit of fancy colour or you could decorate with more raspberries, grated chocolate etc!