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Purple Velvet Torte (Beetroot Cake)

Summary

Yield
Servings
Sourceallrecipes
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Purple Velvet Torte (Beetroot Cake)

Ingredients

325 g
beetroot (Grated)
250
Agave Nectar (!Millilitre )
4
Eggs
125
grapeseed oil (!Millilitre )
1 T
vanilla extract
1⁄2 t
Almond Extract
75 g
Cocoa
1⁄2 t
sea salt

Instructions

Heat the beetroot and agave and bring to boil in a medium saucepan.  

Cover and reduce to simmer for 30 minutes until beetroot is soft.

Puree mixture in blender on highest speed until smooth.

Blend in eggs, oil, vanilla, almond extract, cocoa and salt.  Ensure that it is thoroughly incorporated.

Grease a 23cm tin and pour batter in.

Bake at 180 degrees Celsius for 30 to 35 minutes (until knife inserted into the centre comes out clean).

Cool and serve.