- 1 large cooked beetroot, about 175g in weight, roughly chopped
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 200g plain flour
- 100g cocoa powder
- 1 tbsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 250g golden caster sugar
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tsp vanilla extract
- 200ml sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 100g dark chocolate, (not too bitter), chopped into pieces
- crème fraîche or clotted cream, to serve
Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.