Name: Strawberry and chocolate beetroot cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 16
Ingredients: 200g (7oz) light soft brown sugar; 140ml rapeseed (vegetable) oil; 3 medium eggs; 200g (7oz) self-raising flour; 25g (0.88oz) cocoa powder; 300g (10.5oz) raw beetroot peeled and grated; 300g (10.5oz) strawberries hulled; 100g (3.5oz) low-fat soft cheese; 1 tbsp icing sugar; 2 to 3 drops red or pink food colouring

Meal type: Dessert

Serves: 16

Preparation time: 25 minutes

Cooking time: 40 minutes

1. Preheat the oven to 180C/160 Fan/Gas 4. Line a 30 by 20 cm rectangular cake tin with non-stick baking parchment.

2. In a large mixing bowl, whisk together the soft brown sugar, sunflower oil and eggs using a balloon whisk for 2 minutes.

3. Sift in the flour and cocoa powder and fold in along with the beetroot.

4. Put 8 of the smallest strawberries aside and blitz the rest to a puree. Fold into the cake mixture.

5. Spoon into prepared tin, level the top with the back of a spoon or palette knife and bake for 35 to 40 minutes, until springy to the touch. A metal skewer, when inserted into the centre at a slight angle, should come out clean.

6. Remove from the oven and carefully transfer to a wire rack to cool.

7. Once cool, gently mix together the soft cheese, icing sugar and colouring. Don’t overmix or it will become runny. Transfer to a disposable plastic piping bag, snip the end off and drizzle randomly over the tray bake. Cut into 16 bars.

8. Halve the remaining strawberries and place a half on top of each bar.

Cook's tips

When preparing beetroot, wear disposable gloves to stop your hands getting stained and rub your chopping board with a cut lemon to help remove stains.

Energy 898kJ 215kcal 11%

Carbs 27.3g -

Fat 10g Medium 14%

Saturates 1.2g Low 6%

Sugar 16g Medium 18%

Salt 0.23g Low 4%

% = an adult's reference intake

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Ingredients

200g (7oz) light soft brown sugar

140ml rapeseed (vegetable) oil

3 medium eggs

200g (7oz) self-raising flour

25g (0.88oz) cocoa powder

300g (10.5oz) raw beetroot, peeled and grated

300g (10.5oz) strawberries, hulled

100g (3.5oz) low-fat soft cheese

1 tbsp icing sugar

2 to 3 drops red or pink food colouring

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Strawberry and chocolate beetroot cake

Cook's tips

Nutritional Information

Tried this at home?

Ingredients

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