Makes about 10 pieces.
Prep & Cooking: 30-45 mins
Ingredients:
- 300g beetroot
From the cupboard and the fridge:
- 4 eggs
- 200g brown sugar
- 100g cooking oil
- 160g spelt flour
- 160g plain white flour
- 20g (4 teaspoons) natural yoghurt
- 5g (1 teaspoon) bicarbonate of soda
- 5g (1 teaspoon) baking powder
- 30g (6 teaspoons) cocoa powder
- 50g raisins
- 100g walnuts
Method:
- Steam the beetroot and make a puree using a hand-blender.
- Mix the eggs and sugar and set aside for about 5-10 minutes. Meanwhile mix the yoghurt with the bicarb and also set aside.
- Beat the eggs and sugar mixture with a mixer until the sugar dissolves completely and add the cooking oil while mixing. Add the yoghurt with the bicarb, cocoa, beetroot puree and the flour mixed with baking powder. At the end mix with the crushed walnuts and raisins.
- Pour into a tin, cover with baking paper and bake at 180°C.
Recipe and image by Pavlina.