- It’s been a while since I last baked a nice cake. I usually bake on Sundays, but after Hank’s walk yesterday I felt like baking, so I thought of changing my habits. I have no words to describe this cake: it’s incredibly soft and juicy thanks to the beetroots and while they aren’t affecting the taste, they affect the texture and, of course, the colour. This cake is a harmony of red colours due to the beetroot and the blood oranges. Chocolate and orange is a perfect combination, so I don’t think there’s a need for more talking.
- Ingredients
- -4 cooked beetroots (400gr)
- -400gr (about 2 cups) of honey or maple syrup
- -6 eggs
- -400gr (1 and ¼ cup) olive oil
- -400gr (2 cups) of buckwheat flour
- -1 spoon of vanilla extract
- -160gr of raw cocoa powder (1 and1/3 cup)
- -4 spoons of baking powder
- – 3 blood oranges, 2 of which sliced, and the juice and the zest of the third one
- Preparation
- – Preheat the oven at 180 degreesCelsius.
- – Greaseproof a cake tin and rub a little coconut oil on its walls (I used a base with a detachable part)
- – place the beetroots in the food processor or the multi and grind until they become a puree
- – In a large bowl, mix the oil, 6 eggs, maple syrup, vanilla extract, orange juice and beetroot puree using a wire until the materials are dissolved
- – Add the buckwheat flour, baking powder, cacao and the orange zest and continue stirring with the wire until the ingredients are mixed well.
- – Place the slices of the blood oranges on the base (on the greaseproof paper) and pour the cake mixture.
- – Bake in the oven for about 50-60 minutes until it rises. The dough should be soft enough in the centre.
- – Let it cool for 5 minutes and remove the base.