May 11 , 2020
An easy treat to make for Mum this mothers day plus its one the kids will love too.
2 tablespoons olive oil
1/3 cup brown sugar
120g dark chocolate
2 medium beetroots, grated (about 2 cups)
1 medium pear, grated (about 1 cup)
1 cup almond meal
1/2 cup cocoa powder, plus extra, to serve
1 teaspoon cinnamon
2/3 cup frozen raspberries
125g punnet raspberries, to serve
1/3 cup low-fat Greek-style yoghurt, to serve
Step 1 Preheat oven to 160°C. Line a deep 20cm x 10cm loaf tin with baking paper. Whisk eggs, olive oil and sugar in a large mixing bowl until sugar dissolves.
Step 2 Put chocolate in a microwave-safe bowl and microwave on high, stirring at 20-second intervals until chocolate is smooth.
Step 3 Whisk melted chocolate into egg mixture; stir in beetroot, pear, almond meal, cocoa powder and cinnamon. Fold raspberries gently into batter so they remain intact.
Step 4 Transfer batter to prepared loaf tin and bake for 80–90 minutes, or until a skewer inserted into centre comes out clean; leave to cool.
Step 5 Turn cool cake out of tin onto a clean work surface and dust with extra cocoa powder. Top cake with raspberries, slice and serve with a dollop of yoghurt.