If you have landed on this recipe through our recipe blog then you will know that June 2021 in our recipe series is all about Beetroot.
If you have found this recipe by chance, welcome to The Together Plan, a charity working to revive Jewish community life in Belarus. History, heritage and culture is high on our agenda and food is intrinsic to who we are… Do explore the rest of our website to find out more about our current projects as well as how you can get involved and support us.
- 500g whole raw beetroot (3-4 medium beets)or 350 g cooked beetroot
- 100g unsalted butter, plus extra for the tin
- 200g bar plain chocolate (70% cocoa)
- 1 tsp vanilla extract
- 150g golden caster sugar
- 3 eggs
- 100g plain flour
- 25g cocoa powder
- 50g chopped walnuts
- 50g cranberries
Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on high for 12 mins or until tender.
Alternatively, you can buy ready-cooked peeled beetroot, so all you have to do is chop or grate.
Heat the oven to 180C/160C fan/gas 4.
While the beetroot cooks, butter then line a 20 x 30cm baking tray or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage !) then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.
This recipe is inspired by a recipe from the bbcgoodfood.com
We hope you are enjoying reading these recipes – Michelle would love to hear your comments and see photos once you’ve made them. Please send them to [email protected].
If you enjoyed this recipe and would like to see more in the future, consider supporting us with a donation or click here to find out how else you can get involved.
We love it when people share our recipes! Click the buttons below to share this recipe on social media and make sure to let the recipients know it came from us! Our volunteers have spent plenty of time researching and curating these recipes for us from around the world! Click here to see other recipes in our series.