So yeah, I’m another year older, that much further away from my youth, that little bit closer to the bus pass.
I’m at that stage in my life where I can make the kind of cake that I want for my birthday with no apology. I loved last years, it was delicious, I enjoyed every morsel that passed my lips. This years had a lot to live up to.
You may have noticed, I’ve developed a great love for baking with vegetables. The smugness over rides the guilt as you salivate over a slice of indulgence that has a nutrient packed ingredient.
I came across this recipe on Green Kitchen Stories, I didn’t alter it too much and the result, thankfully, was very pleasing.
200g Plain Flour
175g Ground Almonds
50g Cacao Powder
2tsp Baking Powder
125g Pomegranate Molasses*
50g Dark Chocolate
for the chocolate topping
40g Dark Chocolate (min 70%)
40g Maple Syrup
A handful of chopped toasted hazelnuts
*Honey or Maple Syrup can be used as an alternative to the Pomegranate Molasses
I baked this in a bundt tin, however if you don’t have one, don’t panic, a round tin will work just as well.
- Pre heat the oven to 170C fan/190C and prepare your baking tin. I lightly oiled the bundt tin.
- Add the ground almonds to a large mixing bowl, then sift in the plain flour, cacao and baking powder.
- Add the beetroot to the food processor and pulse it until it has all broken down. (If you don’t have a processor, grate the beetroot)
- Add the eggs one at a time to the beetroot, pulsing well after each one has gone in.
- In a saucepan, melt the butter, add the chocolate and stir until that has melted, then stir in the molasses.
- Pour both liquid mixes into the flours and fold well, ensuring everything has been incorporated.
- Add the cake batter to the tin and bake for 25 minutes. Leave the cake in the tin for 5 minutes, then turn out onto a wire rack to cool.
- When the cake has cooled, prepare the chocolate topping. Place a bowl over a pan of hot water and melt the chocolate and maple syrup together, stirring well.
- Spoon the maple chocolate over the top of the cake and sprinkle with the hazelnuts.
I was quite apprehensive about this cake, I really didn’t know what to expect having never used pomegranate molasses before, however I needn’t have worried, it was delicious. The texture was quite dense and fudgy, the flavour earthy with a nice hit of chocolate. I served it with Glenisk Greek Style Vanilla yogurt, which complimented it beautifully. It occurred to me while we were
scoffing eating it that some raspberries would also be lovely in it too.
What unusual ingredients have you used in cakes? I’d love to hear about them!
I wasn’t asked to mention Glenisk in this post, I just love the stuff!