Baking cakes using vegetables.

Cold damp and misty this morning, but up early and off to pick up the vegetables for the coffee morning from the cold stores at Pollybell Farm. I really don't know how they stand the cold working on the land in this weather, most of its done by machine but still you have to get your hands dirty, it must be freezing!

For a bit of fun and to promote the veggies we decided to have a themed refreshments day, just to show that  vegetables can be used in other ways than just steamed or boiled and what better way to get your 5 a day than in a bit of cake :-)

 Carrot Cake with Walnuts

 Chocolate Beetroot Cake

 A lovely moist rich cake with pieces of chocolate in.

 Good old faithful Victoria Sandwich, just incase anyone thinks the others are weird.

Savoury Cheese and Leek Scones.

 All together now...

And the silly smiling cook just finishing the washing up.....cup of tea time now....

Chocolate Beetroot Cake

30grams Cocoa

115gm   Plain Flour

1 ½ teaspoons Baking Powder

pinch of  Salt

170gm  Caster Sugar

240ml Corn Oil I used Sunflower Oil

1 teasp Vanilla Extract

3 Eggs beaten

125gm cooked Beetroot Pureed

90gm Dark Chocolate  Chopped small

Oven 180*c   375*f   Gas 5

Sift together cocoa, flour, baking powder and salt into a mixing bowl, stir in the sugar.

Add the oil, vanilla extract, eggs and beetroot and mix well then stir in the chocolate. The mixture looks very oily but trust me it works!

Pour the mixture into a lined 7 “deep Cake tin.  Bake 1hour or until when tested with a skewer it comes out 

clean.

Please note for the above size cake

I used one and a half times the recipe and split it between 2 x7" tins and adjusted the timing, then sandwiched together with butter cream.

 I have added the links for the other recipes just click on the cake name.

Eta. We made a total of £164. 00 :-)

Thank you for popping by