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When I was at college, many moons ago, we were all aware of global warming, the Greenhouse Effect and the damage that we were all doing to the planet. Since then, precious little has been done. I include myself in this list of "just too busy to be bothered to dye my hand knitted socks with the juice of an onion" brigade - but at long last I have decided to stand up and be counted.I am determined to be greener and to save little bits of my planet, but I refuse to pay through the nose for the privilege. So my quest - and yes, I have chosen to accept it - will be to be greener but save money at the same time.

Saturday, September 29, 2007

Beetroot and Chocolate Cake ( yes, Really!)

This makes a great Autumn cake and is a really unusual way to use up that glut of Beetroot!

Ingredients
1 1/2 ozs Cocoa powder
4 1/2ozs Plain flour
1 1/2 tsps Baking powder
Pinch salt
5 1/2 ozs Caster sugar
8 1/2 fl ozs Corn/ or Sunflower oil ( you can use light oil)
1 1/2 tsps Vanilla essence - NOT Flavouring
3 eggs beaten
9oz cooked peeled beetroot, pureed
4oz Plain dark choc (60% +), broken or crushed into small pieces

Method

Preheat the oven to 375F/190C/Gas 5 and grease an (7") round cake tin.
Sift the cocoa, flour, baking powder and salt into a bowl and mix with the sugar.
Add the oil, vanilla essence, eggs, beetroot and chocolate pieces and mix well.
Pour into the cake tin, put on a baking tray and bake for 50 minutes, or until a skewer comes out clean.
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