new spin on this "great depression" cake by adding beetroot from the garden:
When in you live in the country side you meet some lovely older ladies who are only too happy to open up their mother's or grandmother's handwritten recipe books to share with you. When you have food allergies especially, its like they almost have them memorised and say "i'd think you could eat this great simple recipe from the 1930's" etc.
Well this is an old recipe given to me, its basic and turns out beautiful and delicious. I varied it only by adding some lovely fresh cooked beetroot from the garden, which adds a lovely almost Turkish Delight flavour to it, and its handy for getting some extra veg into the kids.
I happened upon a really easy chocolate icing also and added crushed chocolate and hazelnuts on the top, which makes it really rich, but would be great for special occasions, like birthdays etc.
I hope you enjoy and find it delicious............
1 and half cups of flour (plain or Gluten Free)
3 tablespoons cocoa or cacao powder
1 cup sugar
1 teaspoon vanilla or vanilla paste
1 tablespoon white vinegar
6 tablespoons oil (rice bran, canola, light olive oil)
1 teaspoon baking powder
200gms grated cooked beetroot
Preheat oven 180 degrees celsius
Grease 20cm round cake tin
Dust inside of tin with excess cocoa powder, so it wont stick.
Add everything into bowl and whisk or use hand beater until combined well. I will be a runny mix.
Pour into cake tin
Bake 35-40 minutes
Cool for 10 mins, then turn out of tin
200 grams good quality dark chocolate
1/3 cup coconut oil
1 teaspoon vanilla
Method: melt chocolate and coconut oil over low heat, when melted add vanilla and stir. Put mixture in fridge to cool for 35-40 minutes. Pour over cake, then leave overnight to set or put in fridge for 2 hours to set. It does set hard but is delicious and leaving it at room temperature softens it.
First Published: 19 July 2016