BEETROOT CAKE

Now that fresh local beetroot are in plentiful supply here is a "different" idea for a easy to make cake, which surprisingly to many people is really good!

Beetroot - you will need 2 cups of fresh cooked beetroot, mashed.

Bowl 1

Place 2 cups of mashed beetroot in a mixing bowl and then stir thoroughly through 2 teaspoons of vanilla essence

Bowl 2 (larger of the 3 bowls)

In a second bowl beat together thoroughly
     2 cups of white sugar
     1½ cups of vegetable oil
     4 free range eggs

Bowl 3

Sift together
      2+1/2 cups of Plain Flour
      2 teaspoons of Bicarbarbonate of soda
      2 teaspoons of salt
      1/2 Cup of Cocoa

Incorporate the beetroot mixture and the flour mixture alternatively into the egg mixture and stir well until all combined.

Grease and line your prepared tin,  pour the mixture in and bake in
180ºc pre-heated oven for about 45 minutes. The more moisture in the beetroot the longer the cake will take to cook.

Decant after 5 minutes out of the oven. Ice with you favourite icing.


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