Serves 8-12
175g Cooked Beetroot (fresh, not in vinegar)
150g Carrots
120g Asda/Aldi Wholemeal Bread Mix
50g Granulated Sweetener
2 Eggs
100ml Unsweetened Almond Milk
3 Level Tablespoons Coco Powder
1 Teaspoon Baking Powder
Frosting:
1 Tub Quark
15g Granulated Sweeted
1 Level Tablespoon Coco Powder
5g Flaked Almonds or Sprinkling of Chocolate Curls (optional)
Method:
Whisk the eggs and 50g sweetener until pale yellow, blitz the Beetroot, milk and carrots in a blender/food processor until resembles thick soup. Add this and the bread mix, coco powder and baking powder and mix well with an electric mixer. Pour the mix into a lined loose bottom cake tin and cook at 175 for 45-1 hour. Leave to cool in the tin for 10 minutes then gently turn out onto a wire baking rack to cool. Mix the quark, sweetener and coco powder together and slice the cake through the centre, spreading the chocolate quark over the bottom base (leave 2 spoonfuls for the top of the cake). Place on the top and smooth on the rest of the quark mix using the back of a spoon. Decorate with flaked almonds or chocolate curls. Keep in the fridge.
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