Chocolate Beetroot and Raspberry Cake

An easy treat to make for Mum this mothers day plus its one the kids will love too.

Ingredients: 

3 eggs

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

 

Instructions

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.