Chocolate, Rose & Beetroot Loaf Cake
Adapted from Paul Hollywood’s recipe, my partners absolute favourite slice of treaty heaven. Also, an easy keeper too.
PORTION SIZE
Makes a cake to serve 6-8
INGREDIENTS & TOOLS
For the cake
50ml flavourless oil (grapeseed, groundnut or sunflower)
100g steamed beetroot
100g dark soft brown sugar or dark Muscovado
100g self-raising flour (or 100g plain with 1 tsp baking powder)
¼ tsp baking powder
¼ tsp bicarb of soda
12g cocoa powder
½ tsp vanilla extract
100ml soured cream
¼ tsp rose extract
65g Callebaut small dark chocolate chips (50-60% cocoa solids)
For the cream cheese frosting
50g caster sugar
1 tbsp milk
150g cream cheese
50g unsalted butter, softened
Rose petals to decorate
Requires a 450g (1lb) loaf tin
METHOD
If you have none prepared, get the beetroot on to steam – top and tail (no need to peel) and steam for 40-45 mins until soft. Let go completely cold.
*************** WAIT 2 HOURS **************
Preheat the oven to 160°C fan, 180°C regular. Grease and line a loaf tin in a ‘U’ shape, leaving plenty of overhang to ease removal.
Purée the beetroot with the oil and brown sugar; add to a mixing bowl. Weigh and sieve the flour, baking powder, bicarb of soda and cocoa into the bowl. Fold these into the beetroot oil mix.
Add the vanilla, soured cream, rose extract and chocolate chips and mix gently to combine.
Pour the cake mixture into the tin, level the top and tap once to release air bubbles. It should be about half full.
OPTION! These also make great muffins! Use a silicone mould, adding about 75g mixture per muffin case.
Bake in the middle of the oven:
· 30-35 mins for a 450g tin
· 45-60 mins for a 900g tin
· 17-20 minutes for muffins
It is done when a skewer inserted comes out clean
Bring out the oven and leave to cool completely before frosting.
*************** WAIT 2 HOURS **************
Weigh the sugar and milk into a bowl; let stand for about 15 mins for the sugar to start dissolving. In a separate bowl, beat the cream cheese and butter, then add the sugar slurry a bit at a time and mix until you have a smooth frosting. Top the cake with the frosting.
STORAGE
This cake is very moist; stored correctly in an air-tight container in the fridge, it should keep well for about 5-7 days.
I really like this chilled, and served cold from the fridge
An excellent candidate for freezing and fika, simply slice up and store in airtight bags in the freezer for up to 3 months. A slice only needs about 15 minutes to defrost