Purple Velvet Torte (Beetroot Cake)

Summary

Servings: 
1
Prep time: 
30 minutes

Description

Purple Velvet Torte (Beetroot Cake)

Ingredients

  • 325g beetroot, grated
  • 250ml agave nectar
  • 4 eggs
  • 125ml grapeseed oil
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • 75g cocoa powder
  • ½ teaspoon sea salt

Instructions

Heat the beetroot and agave and bring to boil in a medium saucepan. Cover and reduce to simmer for 30 minutes until beetroot is soft. Puree mixture in blender on highest speed until smooth. Blend in eggs, oil, vanilla, almond extract, cocoa and salt. Ensure that it is thoroughly incorporated. Grease a 23cm tin and pour batter in. Bake at 180 degrees Celsius for 30 to 35 minutes, until knife inserted into the centre comes out clean. Cool and serve.

Notes

Ingredients: 
Photo Credit: Jonny Hughes @jonny2love
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