Carrot Cake is a favourite of mine , I have a recipe that works everytime rich and moist sometimes I add poppyseeds , cardamon or apricot . The carrot keeps cakes moist and sweet, a few times I have replaced the carrot with beetroot it gives a stronger earthy taste than the sweet carrot.
I have long been fascinated by the idea of a chocolate and beetroot cakes. Many blogs have raved about Nigel Slaters Tender recipe , coincidentally I have long loved his Chocolate Brownie Recipe from Kotchen Diaries super sticky sometimes supplemented with ginger , or summer fruits raspberries or cherries
I wondered if Beetroot Brownies would work, a quick Google showed I was not being original , Hugh Fearnley Whittingstall has a recipe , another by BBC Good Food has some good reviews . The Good Food recipe won over the HFW recipe, with double the amount of beetroot and half the amount of butter it was a good recipe to power through vegebox beetroots the size of cricket balls.
I added stem ginger to the recipe and increased the cooking time ( the original 25 minutes was way to short). The result of super rich sticky brownies with a purple hue, earthy taste with a little fiery ginger
There is a steady debate as to whether a brownie should be cakey or fudgey, they are definitely on the gooey fudgey side.
Beetroot and Ginger Brownies
500g fresh beetroot
100.0g unsalted butter , plus extra for the tin
200 plain chocolate (70% cocoa)
1.0 tsp vanilla extract
250g golden caster sugar
100g plain flour
25g cocoa powder
3 balls of stem ginger
- Line a 20 x 30cm tray with greaseproof paper
- Simmer the beetroot in hot water til soft , then wearing rubber gloves slip of the skins.
- One the beetroot are cooked Heat oven to 180C
- In a food processor , mix together chocolate ,hot beetroot , ginger, butter and vanilla. Whizz until the mix is as smooth as you can get it
- Put the sugar and eggs into a large bowl using an electric hand whisk until thick, pale and foamy, about 2 minutes . Fold the beetroot mix into the whisked eggs.
- Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
- Pour into the prepared tin and bake for 45 minutes or until there is just the slightest quiver on top
- Allow to cool in the tin , then cut into squares