This chocolate beetroot cake is decadent and wonderfully gooey – and yet, at the same time, somehow a total treat for your insides
For the cake:
• 600ml raw honey
• 600g cooked beetroot, pureed in a blender or food processor
• 6 eggs
• 300ml extra virgin olive oil
• 1/2 vanilla pod, seeds scraped out
• 160g raw cacao powder
• 400g buckwheat flour
• 4 teaspoons gluten-free baking powder
• 2 pears, cored and thinly sliced
1 Preheat the oven to 180°C. Grease a 26cm springform cake tin (pan), lined with baking paper (parchment paper).
2 Combine the honey, beetroot purée, eggs, olive oil and vanilla seeds in a large bowl and whisk vigorously to mix the eggs well. Add all the dry ingredients and mix well until smooth.
3 Pour the mixture into the springform baking tin. Place the pear slices around the edges of the cake and bake for 50–60 minutes or until the middle has risen but still feels a little gooey. Remove from the oven and allow to cool in the tin.
4 While the cake is in the oven, prepare the poached pears to serve with the cake.
5 When the cake is ready, remove it from its tin and serve with the poached pear slices.
6 Add a little syrup from the poached pear’s saucepan to the cake slices, if desired.
7 Sprinkle the plate with finely chopped pistachios, poached pears and enjoy!
Recipe courtesy of Kimberly Parsons, extracted from The Yoga Kitchen © Quadrille.