I’m going to give credit to the website where I got this recipe from.
Although I was working with this recipe for an Essential Oil party I thought it would be a right fit to add some Peppermint essential oil.
- 500g whole raw beetroots (3-4 medium beets)
- 100g unsalted butter, plus extra for the tin
- 200g bar plain chocolate (70% cocoa)
- 1 tsp vanilla extract
- 2-3 drops of Peppermint essential oil
- 250g golden caster sugar
- 3 eggs
- 100g plain flour
- 25g cocoa powder
- Wear a pair of gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water. cover, then microwave on High for 12 mins or until tender.
- Preheat oven to 180C/160C fan gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter, vanilla and peppermint. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
- Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2mins. Spoon the beetroot mix into the bowl (it won’t look pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
- Pour into the prepared tin and bake for 25mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.
This sponge cake recipe is full-proof! I have made it twice already and both with wonderful results!
This is from someone who hardly bakes. Great slices of cake to pack into kids lunch boxes as a special school tea cake to have them thinking of their Mommy. 😉
Taken from The Cake Bible ~ Rose Levy Beranbaum
Ingredients (all in room temperature):
- 2 tablespoons water
- 1/5 teaspoon vanilla
- 1 1/2 teaspoon grated lemon zest
- 1 1/3 cups sifted cake flour
- 1 cup sugar
- 6 large eggs, separated yolks & whites
- 3/4 teaspoon cream of tartar
- Preheat oven to 350°F.
- In a small bowl combine water, vanilla & lemon zest
- Remove 1 tablespoon of the sugar and reserve to beat with the whites
- In another smaller bowl which together the flour and 3 tablespoons of the sugar
- In a large mixing bowl beat the yolks and the remaining 3/4 cup sugar on high speed for 5minutes or until the mixture is very thick and ribbons with dropped from the beater.
- Lower the speed and gradually add the water mixture. Increase to high speed beat for 30 seconds.
- Shift the flour mixture over the yolk mixture without mixing in and set aside.
- Beat the whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised.
- Beat in reserved 1 tablespoon sugar and beat until very stiff peaks form when the beater is raised slowly.
- Add 1/3 of the whites to the yolk mixture and with a large skimmer or rubber spatula fold until incorporated. Gently fold in the remaining 2 batches.
- Pour into the pan. (It will a little more then 1/2 full)
- Run a small metal spatula or knife though the batter to prevent air pockets.
- Back for 30 to 35 minutes or until golden brown and the cake tester comes out clean.
- Suspend the pan tube opening over the neck of a wine or soda bottle well above the counter to allow it to cool completely. (think might take about 1hr)
- Loosen the sides with a long metal spatula. Invert onto a wire rack or serving plate. Wrap airtight
This stores for a good 5-6days in the refrigerator or frozen for 2months.
I’m writing this blog early as I know the weekend is fast approaching. (it’s only wednesday) Yikes!!
But let’s not forget Mother’s Day is this Sunday. What have you thought to do for your mummy?
Here are some things of interest found.
First lets start off with a cool cocktail to kick off the weekend.
This gorgeous twig ring from LEIF. You can buy it for your mum or if you’re a mum like me can shout it out on a wish list for some lovely fellow to see. 😉
Or maybe some DIY gifts.
Find out how to make photographic tiles here.
Learn how to make your very own scented candles here.
How about some baking! – Recipe –
Links to all images mentioned above
… to have fresh bottled milk like this delivered on my doorstep
… to bake fresh bread every morning like it was second nature.
… more candle lit cozy nights
… I knew how to do this to my hair
… drive around in this
Image of milk bottle from here. Bread image from here. Candles here. Gorgeous hair style from here. Car image from here.