Vegetarian // Nut-Free // Reduced Sugar
Preheat the oven to 180℃.
Remove the ends of the beetroot and peel off the outside skin. Peel and core the apple. Grate the beetroot and the apple (by hand or using a food processor).
Next melt the chocolate in a bowl over a pan of boiling water. Once melted, put the bowl of chocolate aside.
Add the sugar and the butter to a bowl and cream until light and fluffy. Add the eggs one at a time, whisking until the mixture is creamy.
Add the flour, baking powder and coco powder and gently fold in the mixture.
Mix the grated beetroot and apple with the cooled melted chocolate until all of the beetroot and apple gratings are covered. Combine the beetroot and apple with the flour mixture.
Grease a cake tin with a small amount of butter and add the mixture, patting it down so it’s flat. Put in the oven for 45-50 minutes, keeping an eye on the top so it doesn’t burn.
Once cooked, leave to cool for around 10 minutes and once cooled, serve with raspberries, blueberries and some crème fraiche.
250g raw beetroot
1 small apple
150g 90% dark chocolate
50g light muscavado sugar
3 free-range eggs
100g wholemeal self-raising flour
1tsp baking powder
25g cocoa powder
Raspberries and blueberries, to serve