Chocolate Orange Beet Cake

Once upon a time these were ordinary, unwanted beets.

Until a recipe was sought.

And ingredients were added.

And some ingredients were forgotten... but then remembered!

And all these wonderful elements were united!

And were 'folded' together.

And transfered. 

 

And baked.

And transfered.

And decorated. 

And photographed. 

And eaten. 

And loved.

Chocolate Orange Beet Cake (from Sarah Raven's Fresh from the Garden)

Although this cake is in the 'Summer' section of the book, I think that late winter is the perfect time to make this. Beets are still in season and oranges are abundant. It's a fairly simple and quick cake to make, just plan ahead with the beets. 


Dense. Moist. Texturally appealing, due to the almonds and the beets. Delicious. Make it! 

Serves 8

• 1 medium beet (about 1/2 lb)
• 11 oz dark chocolate (at least 70%)
• Juice and zest from 1 orange
• 1/2 cup ground almonds
• 3 eggs, separated
• 2/3 cup superfine sugar
• 1/2 tsp baking powder
• Cream for serving 

Place the beet in a large pan of boiling water and cook for 30 to 40 minutes, until soft. Peel and coarsely chop. 

Heat oven to 350 degrees. Lightly oil an 8" spring form cake pan and line bottom with parchment paper. 

Melt about half of the chocolate in a double broiler. 

Put cooked beet in the food processor and whizz briefly, keeping some texture to it. Transfer to a mixing bowl and stir in the orange juice and zest. Now add the almonds, egg yolks, sugarm baking powder and melted chocolate. Mix thoroughly.

In another bowl, beat eg whites until firm but not dry, and fold them into the chocolate mixture.

Spoon into the lined pan. Bake for 35 to 40 minutes, then allow to cool in the pan.

Melt the remaining chocolate in a double broiler. To serve, pour melted chocolate and cream over the individual slices.