THERMOMIX ® RECIPE

1 CHOCOLATE BEETROOT CAKE

Recipe's preparation

CHOCOLATE BEETROOT CAKE

Pop in the beetroot and avocado 

Speed  8 10 seconds

Add in the rest of the ingredients and mix speed 5 20 seconds

Pour into a lined loaf tin (or tin of your choice)

Bake at 160°C for 40 – 45 minutes until the cake feels firm to touch or a skewer comes out clean.

You might need to reduce the time slightly of the tin is much larger.

Allow to cool for 5 mins in the tin before cooling on a wire rack.

This cake actually tastes better and has a nicer texture the next day so if possible make it the day before you need it and store in the fridge.

For a larger cake – increase the number of eggs to 6 and double the other ingredients. Extend the bake time for 5 – 10 minutes.You can  bake a double batch at 170°C for 50 minutes and it works perfectly.

 

For lunchbox snacks, slice and store individual slices in the freezer. I try to freeze a few pieces of everything I bake.

This recipe was converted from " The Nourished Psychologist's"blog and facebook page.

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